Yuki no Mai (Hand-pulled Kudzu Somen Gift)

Healthy, everyday somen noodles

 

The thin layer of oil that coats the surface of the noodles is pure sesame oil that has been squeezed out simply by pressing. The oil is gentle enough to be used as is in salads, so no unnecessary ingredients are mixed in.
This alone makes the noodles incredibly clear and changes the way they slide down your throat.

 

 

Hand-stretched Honkuzu Somen noodles are made by kneading real kudzu into domestic wheat and then slowly hand-stretching it. They are characterized by their light and fluffy texture and bouncy texture when you take a sip.

 

Hand-stretched dough creates a natural deliciousness

 

 

The smoothness of somen noodles comes from the traditional method of "Yoshino-sarashi," which is passed down in the Yoshino region.
This manufacturing method is what makes the noodles as white and transparent as snow.

The noodles are carefully hand-stretched so they don't stretch easily, and whether they're served chilled or hot, they have the ideal thickness to be delicious without any logic behind it.

 

Each and every ingredient is carefully selected

 

This is due to the sincere wish of founder Ryoko Sakaguchi: "To create something that I can confidently feed to my children."
With this in mind, we have chosen to stick to 100% domestic wheat, rather than wheat imported from overseas, which may be sprayed with pesticides after harvest.

 

 

It's not just the technique that goes into each noodle, but also the desire to deliver peace of mind and love for the local area.
All of these elements create a flavor that gently accompanies your daily meals.

(Interviewed and written by monotomoi Editorial Department)