Somen noodles are elegantly thin and white in color. The noodles are sold in bundles tied with neat paper ribbons. Somen by itself has a very mild flavor, so it needs a strongly flavored dipping sauce. Somen is enjoyed for their fineness, which brings a light, shower-like sensation to the tongue.
KANESU SEIMEI
Founded in 1907 in Hyogo Prefecture, Kanesu Seimei belongs to the Tenobe Somen Association and manufactures a large variety of noodles from soba to hiyamugi following the traditional process. However, it is Tenobe hand-stretched somen that Kanesu Seimen is the most famous for.Branded Ibonoito and made from the finest-quality flour, crystal-clear water from the River Ibo in the Harima area, and salt from Ako, the delicate and fine Ibonoito Tenobe Somen noodles are painstakingly manufactured by the most skilled culinary artists.
Kanesu Seimei
IBO NO TAKI BANSHU SOMEN
| Origin: | BANSHU, HYOGO, JAPAN |
| Unit Size: | 600g |
Made from the finest-quality flour, crystal-clear water from the River Ibo in the Harima area, and salt from Ako, Ibonoito tenobe (hand-stretched) Somen thin noodles are painstakingly manufactured by the most skilled culinary artists after being ripened several times through a traditional manufacturing process.
Ibonoito Somen is manufactured during a limited period between October and the following April (production peaks from December to February). Salted water is added to flour and then kneaded well to create the dough. The dough is then stretched carefully to make one long strip of Somen. This is the traditional hand-stretching technique that originated in the Banshu area some six hundred years ago. The dough may separate if it is forcibly stretched out to quickly make it thin. Instead, it should be stretched out as much as possible while being twisted. After it is left to ripen it is stretched out again. This process of ripening and stretching is repeated several times to make Somen. The entire process consists of eleven steps.
- TASTE PROFILE
- CULINARY USE
- COOKING INSTRUCTIONS
- STORAGE
Somen noodles are very versatile and can be enjoyed all year around. Traditionally they are served chilled and eaten with a cold dipping sauce and garnishes. However, somen is very delicious in hot broth, healthy summer salads and even desserts. Refer for more recipes to http://www.ibonoito.or.jp/english/recipes/index.html
- Place Somen into a large pot boiling water, and then quickly stir with chopsticks.
*Boiling the noodles in soft water results in the best flavor.
- Cook over high heat until it reaches a boil again
- When the water reaches a boil, adjust the heat to a simmer. Somen is ready when it becomes semi-translucent (approx.1 1/2 to 2min.).
- Allow the boiled somen to cool in a draining basket with running water and then wash well by rubbing the noodles. Drain thoroughly.
Best to store in dry cool place away from direct sunlight. Once the original packaging is open, transfer into an airtight tapper ware.