IBONOITO Jokyu Somen Noodles
IBONOITO Jokyu Somen Noodles
IBONOITO Jokyu Somen Noodles
IBONOITO Jokyu Somen Noodles
IBONOITO Jokyu Somen Noodles

IBONOITO Jokyu Somen Noodles

¥462
¥462
Épuisé

Size: 300g

Jokyu Somen Noodles

The most beloved product in the Ibonito line, crafted using a 600-year-old traditional method.
Characterized by its firm bite and smooth texture, it pairs exceptionally well with a wide variety of ingredients.

Hand-pulled dried noodles made using traditional 36+ hours aging and pulling method which originated in Banshu region more than 600 years ago.

The main ingredients are wheat grown locally in Hyogo Prefecture, low iron content soft water from clear Ibo River, and salt from Ako, Banshu.

Made with simple ingredients, carefully selected top-quality materials, and the artisanal techniques of skilled craftsmen.

Each noodle is made of 24 strands of dough braided into a rope-like pattern, which prevents the noodle from overcooking and results in a smooth and firm texture.

Suitable to be used in boil, stir fry, deep fry, and both Japanese and Western cuisine. No preservatives added, shelf life of 30 months.

100g of noodles requires about 1L of water
① Add the noodles to a large pot of boiling water, scattering them evenly.

Boil for about 2 minutes
② Once boiling again, gently separate the noodles with chopsticks and adjust the heat to prevent overflowing.

Quickly rinse under cold water
③ When done boiling, transfer to a colander and thoroughly rinse under running water, massaging the noodles.

Avoid high temperatures and humidity, and be mindful of odor transfer.

Wheat Flour, Salt, Vegetable oil

À propos de IBONOITO

Hand-pulled somen "Ibonoito" is one of the top brands of dried noodles in Japan holding 55% share of sales and 42% share of production volume. It is made from carefully selected wheat and salt from Ako, and manufactured in the Banshu region blessed with a rich climate suitable for somen production. Created by artisans using the traditional hand-rolling method with 600+ years of history, the noodles are a specialty of the Banshu region, and are made with the utmost care and attention.