Handa Somen Fine Noodles

Handa somen dried fine noodles are produced by farmers only during the slack season on the farm and the coldest period in winter at Handa-cho, Tokushima Prefecture in the Province of Shikoku. Handa-cho is located in a mountainous district. Handa somen fine noodles have strong koshi elasticity, for the clear stream of Yoshino-gawa River and the cold weather in winter give the good circumstance to make the somen noodles.

Bring a large pot of water to a boil. Put the somen noodles in the boiling water. Heat for about 3minutes.
Turn off the heat when the noodles are still a little firm. Drain and rinse them with cold water. Cool them in ice.
Serve with tsuyu noodle sauce and your favorite Goma sesame seeds.

Handa Somen dried fine noodles 2 bunches
Wandashi or 2 cups Kanto-style mentsuyu noodle sauce 2 cups
Yuzu goma aromatic citron and sesame seeds (optional)
Wasabi goma Japanese horse radish and sesame seeds (optional)
Ume goma pickled umeboshi plum and sesame seeds (optional)
Recipes that use your soup Yagicho is recommended