Matured somen noodles ⋅ Naraya ⋅ 200g

⋅ Rich in flavor with a tender texture
⋅ Quick cooking
⋅ Made in Fukushima Prefecture
⋅ Ideal for cold dishes
⋅ But also hot broth dishes

Fine wheat noodles with a slightly salty taste. These sômen are prepared using a peasant technique that involves coarsely grinding the grains. The flour is then mixed with water from the melting snow of the Aizu mountains, which is naturally filtered by the mountains. These manufacturing characteristics give these noodles a rich taste that sets them apart from other noodles. The noodles are then masticated, allowing the air contained in the dough to escape while absorbing the ambient humidity, making the noodles more tender once cooked. Very popular in Japan, sômen noodles are usually eaten cold, in summer, accompanied by tsuyu sauce, tsukemono and raw vegetables. They can also be eaten hot in winter, in a broth. Their quick cooking and light texture make them an ideal choice for salads and other light dishes.