Pattern name:

900g

brand	ICS selection
kinds	somen, yumen
Product weight	50 grams
meal type	plant base
number of products	1
Package information	box
product shape	dry
package weight	1 kilogram
number of units	1.00 pieces

50g x 18 bundles (900g) This product comes in a paper box.
Branded somen "Kinu no Kagayaki" The area where Mt.Unzen stretches to the south is the hometown of Shimabara hand-stretched noodles. Noodle making has a long history and is said to have started after the Shimabara Rebellion. The reason why noodle making has developed in this region is that it is blessed with good quality wheat and good water, and thanks to the climate and climate, which is characterized by continuous fine weather during the cold season when the noodles are stretched and dried, and cold, dry winds blowing. Inheriting a long history and tradition, it is a product with an unparalleled strong elasticity that is kneaded using the underground water of Mt.
Enjoy cold somen noodles in the summer, as well as nyumen noodles, soup bowls, hot pot dishes, salads, etc. depending on the season.
Some of the images used on the sales page are images of people hand-stretching outdoors without masks and gloves, but currently they are hand-stretching in a clean room with masks and gloves on. .

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brand	ICS selection
packing size	29.2 x 20.4 x 2.6cm; 50g
Product type	dry
Container type	box
Maker	Ix Co., Ltd.
Product weight	50 grams

Nomuraya, Minamishimabara City, Nagasaki Pref.

This is an original product that is a collaboration between IX SELECTION and Nomuraya, a hand-rolled noodle shop in Minamishimabara that has been around since the Edo period.

The area where Mt.Unzen extends to the south is the hometown of Shimabara hand-stretched noodles. Noodle making has a long history and is said to have started after the Shimabara Rebellion. The reason why noodle making has developed in this region is that it is blessed with good quality wheat and good water, and thanks to the climate and climate, which is characterized by continuous fine weather during the cold season when the noodles are stretched and dried, and cold, dry winds blowing. Inheriting a long history and tradition, it is a product with an unparalleled strong elasticity that is kneaded using the underground water of Mt.

Manufacturing process

Oil shaker In order to prevent the noodles from oxidizing, they are coated with sesame oil, which contains a lot of natural vitamins.	put in a box This is the process of aging the noodles by keeping the temperature between 15℃ and 25℃.	Kadohoshi Pay attention to the water content of the noodles and slowly dry them. The photograph is an image. (Work is done wearing masks and gloves.)	bundling, bagging Final confirmation of the noodles is done visually, and the noodles are tied and bagged.

Kinu no Teru series Cooking example

[Hand-stretched somen silk shine]	Hand-stretched Somen Kinu no Kagai: Cooking example	Hand-stretched Somen Kinu no Kagai: Cooking example

[Hand-stretched Udon Kinu no Kaga]	Hand-stretched Udon Kinu no Kagai: Cooking example	Hand-stretched Udon Kinu no Kagai: Cooking example

[Hand-stretched soba silk shine]	Tenobe Soba Kinu no Kaga: Cooking Example	Tenobe Soba Kinu no Kaga: Cooking Example

The image is the manufacturing process of somen. Udon and soba are also hand-stretched in the same process.

Noodle making technician	drying process	Hand-rolling process	Wheat flour for silk shine