Traditional Miwa Somen

Miwa, Nara Prefecture is one of Japan’s leading production centers of somen noodles. Miwa Yamakatsu Seimen Co., Ltd. is located in such a traditional area. The history of somen in Nara Prefecture is long, dating back to about 1,200 years ago. It is said to have originated when people began to make preserved food from flour made from harvested wheat and sacred water from Mt. On the other hand, the origin of “Miwa Yamakatsu Seimen” is said to date back to 1804, when the first generation took up somen noodle making as a side job during the off-season for farmers. From that time to the present day, the sixth generation, Katsuyama Yamashita, has continued to pursue delicious noodles and continues to produce the somen noodles that are still loved today.

How to Select Delicious Somen

So, what should we look for when selecting Somen noodles?

The first point is whether the production method is hand-rolled or machine-made. The machine method involves stretching the dough into a thin sheet and then cutting it into small pieces. On the other hand, hand-pulled somen noodles are made by craftsmen, so many of them have a strong texture. If you are looking for firmness and a smooth texture, you should choose the hand-pulled type.

Next, if you are health-conscious, you may want to choose based on salt, additives, and oil content. In fact, salt and oil are often used in the production process of somen. Because of this, if you end up eating too much without being aware of it, you may end up consuming too much salt. If you want to be deliciously health-conscious, you must also check the salt, oil, and additives.

Miwa Yamakatsu Noodle’s Commitment

Miwa Yamakatsu Seimen produces ” yori ” somen, which is similar to barley rope, the original form of somen. The process begins by layering more than 150 layers of flat noodles to form a round bar. Then, the noodles are twisted like a rope to make them firm. Here at Miwa Yamakatsu Seimen, the process is said to be 15 times more labor intensive than usual. In addition, oil is generally used to prevent the noodles from sticking together when making somen, but Miwa Yamakatsu Seimen does not use any oil at all to preserve the flavor of the flour. This is how the umami and sweetness of the noodles are brought out even more. The taste of these noodles is recognized throughout Japan, and they were served to the heads of state at the G8 Hokkaido Toyako Summit in 2008.

Why not try this traditional hand-pulled, oil-free, delicious somen noodles? It would also be a great gift for the mid-year holiday or as a gift.

The combination of the passion for delicious noodles and the craftsmanship that makes it possible will overturn the image of somen noodles you have had until now.

The post Mr. Katsuyama Yamashita, who preserves the traditional hand-pulled method in Nara, a famous production area of somen noodles/ Sakurai City, Nara Prefecture first appeared on NIHONMONO.