Details
Ookado Somen is a traditional hand-stretched somen from the Daimon area of Tonami City in Toyama Prefecture. Made with simple ingredients, wheat flour, salt, and water, the quality depends on the skill of the maker. The salt balance is especially important because it shapes the noodle’s flavor and firm texture, and it must be adjusted with experience according to the day’s weather and humidity.
Key Features:
• Traditional hand-stretched somen from Toyama
• Made with wheat flour, salt, and water
• Firm texture that resists getting mushy
• Long noodles designed to be broken in half before boiling
• Delicious served cold or warm as nyumen
How to Cook:
1. Bring plenty of water to a boil in a large pot.
2. While the water heats, break one bundle of noodles in half.
3. Add the noodles gently and boil for about 3 minutes.
4. When the water returns to a rolling boil, add one cup of cold water, then bring it back to a boil.
5. Drain in a fine-mesh strainer and rinse well under cold water, rubbing the noodles gently to remove surface starch.
6. Drain thoroughly and serve.
NET WT. 12.3 OZ. (350g)
Ingredients
Wheat flour, salt, vegetable oil, starch
Best if used by
2 years from the date of manufacture
Origin
Product of Japan
