Origin: Tokushima pref.

Noodle type: Handa Soumen

Boiling time: About 4 min.

 

This soumen is produced exclusively during the cold season in Handa-chō, Tokushima, an area known for heavy snowfall. From December to March, the clear air flowing down from the Shikoku Mountains and the pure waters of the Yoshino River create ideal conditions for hand-stretched noodle making.

Although named “soumen,” Handa soumen is intentionally made thicker than standard soumen, giving it a firm, satisfying bite and a robust wheat flavour. Enjoy its strong texture and the unique richness of these extra-thick hand-stretched noodles.

Cooking tip:

Bring plenty of water to a full boil, add the noodles, and cook for about 4 minutes.

Drain immediately, rinse thoroughly in cold water, and serve.