Ibonoito Tenobe Hand-pulled Dried Somen Noodles, 10.58 oz
Hand-pulled dried noodles made using traditional 36+ hours aging and pulling method which originated in Banshu region more than 600 years ago. The main ingredients are wheat grown locally in Hyogo Prefecture, low iron content soft water from clear Ibo River, and salt from Ako, Banshu. Made with simple ingredients, carefully selected top-quality materials, and the artisanal techniques of skilled craftsmen. Each noodle is made of 24 strands of dough braided into a rope-like pattern, which prevents the noodle from overcooking and results in a smooth and firm texture. Suitable to be used in boil, stir fry, deep fry, and both Japanese and Western cuisine. No preservatives added.
Simple Cold Somen Noodles Recipe:
1. In a large pot, bring plenty of water to a boil.
2. Add somen noodles and cook for 2 minutes, stirring occasionally.
3. Drain into a colander and rinse under cold running water for 10 to 20 seconds.
4. Put the noodles in a bowl of cold water and rinse gently by hand.
5. Place the noodles on a plate and put ice cubes on it to keep somen freshly cold.
6. Enjoy with mentsuyu dipping sauce and assorted garnishes such as scallions and grated ginger.
Wheat Flour, Salt, Vegetable Oil (Cotton Seed).
