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.

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.

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.