Kanzaki somen

About Kanzaki somen

Kanzaki-cho, where water from the Sefuri Mountains flows, is a place selected as one of the “Top 100 Water Villages” selected by the Ministry of Land, Infrastructure, Transport and Tourism, and the water, which is soft and contains a lot of minerals, seems to be very suitable for making somen noodles. Furthermore, it can be said that high-quality wheat harvested from the Saga Plain, the warm climate of Saga, and the spread of Kanzaki somen noodles were blessed by nature. It is said that Kanzaki somen began about 390 years ago when Unsui, who had fallen ill, conveyed the method of making somen noodles as a thank you to the residents of Kanzaki-juku for taking care of them. Since then, the noodle industry has flourished in Kanzaki, taking advantage of the high-quality water of the Sefuri Mountains, wheat produced by the Saga Plain, and the blessed climate and climate. The strength of its elasticity and good throat texture is now known all over the country as the Kanzaki brand, and you can enjoy it throughout the year as cold somen noodles in summer and nyumen in winter.

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