Product Features

• Origin: Tokushima pref.
• Noodle type: Handa Soumen
• Boiling time: 5-6 min.
• Feature: In Japan, according to JAS standards, noodles are classified according to thickness, and although Handa Somen corresponds to 'Hiyamugi' in terms of classification, it can be specially described as Somen because it was traditionally called Somen. Only those produced in the Handa area of Tsurugi-cho, Tokushima Prefecture, are called Handa somen.
• Cooking tip: Boil in plenty of water (1L water / 100g noodle) and rinse well in cold water to remove the sliminess.

Store in cool dry place

*Photo for reference only.