Ibonoito (Hand-stretched Banshu somen noodles)
One of Japan’s three great somen
About Ibonoito (Hand-stretched Banshu somen noodles)
The Ibo River basin in the Banshu region of southwestern Hyogo Prefecture is a production area for Banshu somen, considered one of Japan’s three great somen varieties.
Made with carefully selected wheat and salt from Ako, this regional specialty is crafted by skilled artisans using a traditional hand-stretching method passed down for around 600 years. The dough is aged repeatedly during production.
The noodles are twisted like a rope, then repeatedly aged and stretched. They have a firm bite and a clean, satisfying texture.
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Regional cuisine of Hyogo region
Japanese Cuisine - Soba & Udon
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