Long somen noodles stretched by hand ⋅ Maeda Sangyo ⋅ 300g

These noodles are made from wheat harvested in the Banshu region, located in the Hyogo prefecture, and salt from the city of Ako. They are then stretched by hand according to a traditional technique of 600 years old, which gives them a texture that is both smooth and elastic, recalling the cooking of the dente. Although initially designed to be prepared in ramen, with a broth, they can adapt to various preparations: in noodle salad, with a men-tsuyu sauce or a Neapolitan sauce. These noodles are exclusively manufactured and distributed by the Hyogo Tenobemen cooperative, which undertakes to perpetuate traditions while respecting the environment, as evidenced by the recycled paper packaging.