Tokushima, Jul 07 (News On Japan) –
Handa District in western Tokushima Prefecture is one among Japan’s main somen-producing areas, with over 20 workshops. For over 300 years, somen has been made right here, using the clear waters of the Yoshino River and the salt from the Naruto Strait.
Takaya Ono from Handa Men Ono Seimen mentioned, “The cold wind from the Shikoku Mountains is perfect for drying somen, allowing us to make delicious noodles.”
Nowadays, in addition they use followers and dehumidifiers and sometimes change the airflow to imitate the pure wind as a lot as attainable.
We have some Tokushima somen ready for you!
Anchor Mai Izumi commented, “Delicious! I could eat this endlessly. Each noodle is thick yet smooth, with a delightful texture.”
The chewy and agency texture and smoothness of Tokushima’s somen are its distinctive options. On a scorching day like right this moment, it is beneficial to relax the noodles in ice water and luxuriate in them chilly!
Source: TBS