Miwa Somen is a thin, traditional noodle dish native to Nara Prefecture, Japan. Produced in Miwa, the birthplace of hand-rolled somen (thin noodles), this traditional noodle's origins date back to the Nara period. Miwa Somen is known for its elasticity, stretchability, and fine texture.

History and Origin

Somen noodles have been consumed in Japan since ancient times. Ancient Japanese historical documents such as the Kojiki and Shosoin Monjo (circa 750) record the consumption of somen. The production of Miwa somen is said to have begun approximately 1,300 years ago at Omiwa Shrine, Japan's oldest shrine, and to have been used to aid people affected by famine and plague. A 1754 document mentions miwa, stating, "Yamato Miwa somen are as thin as thread and as white as snow. Even when boiled, they do not swell, making them incomparable to somen from other regions." Although mechanization has advanced today, the traditional hand-pulled method is still practiced to preserve its traditional flavor. In Miwa, a traditional event that attests to somen's true birthplace, every February 5th, everyone involved in the handmade noodles gathers at Omiwa Shrine and holds a ritual called Bokujo Sai to predict the market price of the year's somen. ^【1】  

^{About Miva Somen (地理的表示産品情報発信サイト)}

Production Method and Features

Miwa Somen is made using a traditional method that produces elastic, thin noodles. The noodle dough is first prepared by kneading raw ingredients like wheat flour, salt, and water. The dough is then pressed and stretched into strands. During this rolling process, gluten, a protein component of wheat flour, creates a striated texture and forms the base of the noodle fiber. The yeast noodle dough is twisted and, with the application of edible vegetable oil, formed into thin noodle strands. The yeast noodle strands are then twisted and pulled again. Finally, the noodles are dried to a moisture content of 13.5% or less, and then cut into the desired lengths.