KOBAYASHIJIN Shimabara Handmade Soumen Noodle - Haruyokoi Wheat Used (200g)

Origin: Nagasaki pref.

Noodle type: Soumen

Boiling time: 1–2 min.

 

This hand-stretched Shimabara soumen is made with Haruyokoi—a spring wheat descended from the renowned Haruyutaka variety and highly regarded as a premium Hokkaido-grown flour. The noodles also incorporate domestic sea salt produced on Sakito Island, located within Saikai National Park and known for its exceptionally clean coastal waters.

Crafted in the natural environment at the foot of the Unzen mountains, the dough is slowly matured and stretched over two full days. The result is a noodle with a gentle wheat sweetness, excellent elasticity, and a firm, resilient bite that highlights the quality of the flour and the care of the traditional production process.

 

Cooking tip:

Add the noodles to plenty of boiling water (at least 500 mL per bundle) after removing the band. Stir gently and cook for 1–2 minutes.

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