EnglishIbonoito
One of the three major somen noodles in Japan
Ibonoito introduction
The Ibogawa River basin, located in the Banshu region of southwest Hyogo Prefecture, is the production area of “Banshu Somen”, one of Japan's three major somen noodles.
Using carefully selected wheat and Ako salt as a raw material, it is a specialty of the Banshu region created by artisans with diligent effort while maturing again and again in a traditional process that has been passed down for about 600 years.
Noodles made with yori like a rope and repeated aging and lengthening have a good texture and sharpness.
Using carefully selected wheat and Ako salt as a raw material, it is a specialty of the Banshu region created by artisans with diligent effort while maturing again and again in a traditional process that has been passed down for about 600 years.
Noodles made with yori like a rope and repeated aging and lengthening have a good texture and sharpness.
