Origin: Kagawa pref. (Shodoshima)

Noodle type: Soumen

Boiling time: 2 min.

 

Feature:

Shimanohikari is a traditional hand-stretched soumen from Shodoshima, crafted with meticulous attention to detail.

While standard soumen is typically 0.8 mm, Shimanohikari is made at 0.9 mm, a subtle difference that creates a noticeably richer wheat aroma, firmer chew, and exceptionally smooth finish.

The noodles are prepared using Kadoya pure sesame oil, which is resistant to oxidation and imparts a gentle, distinctive aroma—one of the key characteristics that sets Shodoshima soumen apart from other regions.

 

Cooking tip:

Boil in plenty of water for 2 minutes, adjusting the heat to prevent boiling over.

Drain immediately, rinse well with cold water, and chill thoroughly to enhance smoothness and maintain the noodles’ signature firmness.