These somen noodles from Miwa Yamakatsu are some of the most delicate, bright and delicious somen noodles we have tasted. The secret behind these noodles is that they use Yoshino kudzu starch to give them a wonderful silky texture. Using these noodles whether they are cold or hot, you really can not go wrong.
Cooking Instructions: In a medium saucepan, bring water to a boil. For best results, the correct amount of water is 10x the weight of the noodles to be cooked. So to cook 100g of noodles, use 1,000g (1kg = 1 liter) of water. Add noodles to the boiling water, stir with chopsticks and cook for 1½-2 minutes. Drain immediately, run under cold water and then plunge the noodles into ice water for 60 seconds. Drain well before serving.
Ingredients: wheat flour, salt, kudzu starch, sweet potato starch
On the banks of a river flowing in the shadow of Mount Miwa in Nara Prefecture, sits Miwa Yamakatsu, a sixth generation maker of delicious somen noodles.