Origin: Miyagi pref.

Noodle type: Soumen

Boiling time: 3–4 min.

 

This soumen is made using a layered stretching method that creates noodles which are thin yet remarkably firm. Despite being a dried noodle, it offers the aroma and texture comparable to fresh noodles. The dough is repeatedly folded and stretched, producing a clean wheat flavour and a satisfying bite that stands out in both cold and warm preparations.

Cooking tip:

Bring plenty of water to a full boil, add the noodles, and cook for 3–4 minutes until your preferred firmness.

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