Shodoshima Somen

Shodoshima somen is a hand stretched noodle said to have begun about 400 years ago when islanders brought the technique home from Miwa in Nara. Counted among Japan three great somen, it is prized for a thin, supple slide and firm bite, and is known nationwide as Shima no Hikari.

Highlights

The heart of it is the traditional method of stretching the dough thin while brushing on sesame oil. Dry winter winds create its distinctive flavor and chew. At the Furusato Village workshop you can watch and try hashiwake, spreading the strands with chopsticks.

Enjoying the Seasons

In summer, chilled somen refreshes, while in winter warm nyumen soup comforts you. You can also try the island style of adding olive oil.

Access and Basic Information

Production centers on the Ikeda district of Shodoshima. Reach the island by ferry from Takamatsu Port and other ports, then buy and taste it at island shops and eateries.

A Quick Tip

The boiling time is surprisingly short. Follow the package timing and chill firmly in ice water so the chew stands out.