Handa Somen

This is a hand pulled somen made in the Handa district of Tsurugi Town. Thicker than ordinary somen, it is known for its firm bite and smooth throat feel. Though close to hiyamugi in thickness, it is cherished as somen.

While ordinary somen is 1.3 millimeters or less in diameter, Handa somen is thicker, close to hiyamugi in thickness. Its hallmark is a firmness so strong it is said the noodles bounce on the tongue. Its history is old, said to have begun when local boatmen brought back techniques from the Miwa area of Nara during the era when Yoshino River water transport thrived in the Edo period. Made mainly in winter by a hand pulled method, it is also registered as a regional collective trademark.

Highlights

The clear streams of a Yoshino River tributary and cold winds create an environment ideal for noodle making. Through a traditional method in which artisans stretch the dough thin and dry it in the sun, a distinctive firm texture is born. Its charm lies in being thick yet crisp to the bite. Cold winds blowing down from the direction of Mount Tsurugi support the making of quality noodles.

Enjoying the Seasons

In summer, enjoy its throat feel with a cold dipping broth, and in winter warm the body with it as hot noodle soup. Eaten year round, it is a Tokushima staple that graces the table in any season.

Access and Basic Information

Noodle workshops and direct sales shops dot the Handa district of Tsurugi Town. It is easy to reach by driving west along the Yoshino River from Tokushima City, and freshly made noodles can be bought at the workshops.

A Quick Tip

Boiling time should be slightly longer to match the thickness. Chilling the noodles firmly in cold water makes the natural strong firmness of Handa somen stand out.

Practical Travel Notes

Being dried noodles, it keeps well and is easy to take home as a souvenir. Besides the noodle workshops and direct sales shops in the Handa district of Tsurugi Town, it can be bought at product shops around Tokushima Station and at roadside stations. Because it is thick with a strong bite, allow a slightly longer boiling time than ordinary somen and adjust to the guide on the package. Chilling it firmly in cold water after boiling makes its bouncy firmness stand out even more. It can be enjoyed by season, with a cold dipping broth in summer and hot noodle soup in winter. Some workshops serve meals at their sales shops, so those who want to taste it freshly boiled on the spot should check ahead.