About Handa Somen

About Handa Somen

History

A 300-year tradition

A 1754 guide to Japan's specialties praised Awa (Tokushima) somen alongside the famous Miwa somen. Handa somen is said to have begun as a home and side craft by the Yoshino River.

Cold winds from the Shikoku mountains and the clear Yoshino River made this land ideal for noodle-making — a tradition that continues today.

Why so thick?

Why is Handa somen thicker?

Handa somen is known for its thickness and firm chew. By JAS standards its width would be classed as hiyamugi, but thanks to its long tradition it is specially allowed to be called somen.

One theory says Yoshino River boatmen made it thick for themselves — quick to make and filling — rather than for sale.

Craftsmanship

The artisans' touch

Machines alone can't create this texture. Handa hand-stretching relies on the hands and eyes of artisans who work with the noodles every day.

Reading the day's weather

The salt water for kneading is adjusted every morning to the temperature and humidity. No two days are alike, so experience and instinct matter.

Rest, stretch, rest again

Instead of thinning the dough all at once, we repeat resting and stretching over two days. That's what gives the noodles their firm chew that holds up after boiling.

Chopsticks, by hand

Before drying, artisans slide in bamboo chopsticks to separate every strand — work no machine can do.

31+ years of Handa somen

Artisans with more than 31 years in Handa somen check the feel of the dough and the tension of the noodles every day.

Our Land

At the foot of Mt. Tsurugi

Our factory sits in Handa, Tsurugi town, at the foot of Mt. Tsurugi, the second-highest peak in Shikoku.

Process

12 steps over two days

From kneading to bundling takes about two days, with artisans adjusting each step to the weather.

**Pressing**The dough is rolled to develop the gluten — once done by foot.

**Itagi**The dough is cut into a long strip and coiled into a tub.

**Layering**Two strips are combined for strength and smoothness.

**Twisting**The strip is twisted thinner and coated with Japanese rice-bran oil.

**Kakeba**Strands are wound in a figure-8 around two poles and rested for 3 hours.

**Kobiki**Gently stretched, then rested another 2–3 hours.

**Hata-kake**Stretched long and separated with chopsticks — the hallmark of hand-stretching.

**Drying**Cool-air dried for ~3 hours, then ~5 more hours the next morning.

**Cutting**Cut to 19 cm once moisture falls below 13%.

**Inspection**Boil tests, moisture checks and metal detection, then bundling.

**Storage**Stored carefully until shipping.

Factory Tour

Factory tour

Try the chopstick-stretching step, taste rare fresh somen available only at the factory, and compare it with dried somen. Families welcome. (Japanese booking site)

Book a tour (Jalan)

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