Awajishima Hand-stretched somen noodles Goryo-ito (medium-fine)Hirano Seimensho
Enjoy their powerful texture and “umami” of the noodles themselves, as well as their silky feel on the tongue and throat.
The noodles are hand-stretched manually in the JAS-approved method of manufacturing, in four stages, using the three processes of “Kobiki”, “Kadoboshi”, and “Drying with Tsukehata”, and a “multi-stage aging manufacturing method” by maturing at 7℃. This is the same careful manual process that has been employed by craftsmen since ancient times, which is rare domestically. These are made across 3 days, using 12 processes and 55 hours of labor. This gives the powerful texture only possible with manual labor, and as a result of repeating the maturation proceess, you can enjoy the “umami” of the noodles themselves, as well as their silky feel on your tongue and throat.
Method of use
Boil for approximately 90 seconds in hot water, rinse with running water, and enjoy with your favorite ingredients, soup, and sauce. Is also delicious served in soup.