Kanzaki Somen
Somen born from the blessings of Kanzaki's natural climate and environment

About Kanzaki Somen

Kanzaki Somen (神埼そうめん, Kanzaki somen) is crafted in Kanzaki Town, a place blessed with water from the Sefuri Mountain range, which has been recognized by Japan’s Ministry of Land, Infrastructure, Transport and Tourism as one of the "100 Best Water Villages." The soft, mineral-rich water from this area is ideal for making somen. Additionally, high-quality wheat grown in the Saga Plain and the region's warm climate have all contributed to the spread of Kanzaki Somen, making it a product of nature's bounty.

The history of Kanzaki Somen dates back about 390 years. It is said to have originated when a traveling monk, exhausted and ill, was nursed back to health by the generous residents of Kanzaki-juku. In gratitude, the monk taught them the art of making somen. Since then, Kanzaki has thrived as a hub for noodle production, utilizing pristine water from the Sefuri Mountain range, premium wheat from the Saga Plains, and the area's favorable conditions.

Today, Kanzaki Somen is widely recognized throughout Japan as a premium local brand, known for its firm texture and smooth, refreshing finish. It can be enjoyed chilled in the summer or as "nyumen" (a warm noodle dish) during the winter, making it a versatile delight year-round.

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