Shodoshima somen

Shodoshima stretch somen is one of the three major somen noodles in Japan, and is particular about traditional manufacturing methods, and has a unique flavor, texture, and elasticity. The traditional manufacturing method of Shodoshima, which has been handed down since about 400 years ago, is called the hand-kneading method, and the dough kneaded while applying pure sesame oil, a specialty of Shodoshima, is carefully stretched until it becomes an ultra-fine thread using wooden chopsticks, and finally It's a unique one made by slowly drying it in the sun. The flavor, which is made with time and effort, is proud of its rich flavor and elasticity, and being able to enjoy freshly made “raw somen noodles” is a real thrill unique to production areas.