三重県·麺類
Oyachi Hand-stretched Somen
Upon taking a bite, you experience a smooth glide down the throat and a firm elasticity. Despite being thin, it possesses a distinct chew—this is the hand-stretched somen passed down in Oyachi, Yokkaichi. Legend tells of its origins: during the Edo period, a traveling monk who stayed at an inn was so moved by the hospitality that he shared the secret techniques of somen making as a token of gratitude. The Hokusei region is a wheat-producing area, and the combination of the clear waters of the Asuke River and the cold winds of the Suzuka descent provided the perfect environment for somen production. From the late Edo period, it was produced as a side business for farmers, and at its peak, there were said to be over 300 manufacturers. Although the number of producers has decreased today, the art of hand-stretching is still being preserved. A smooth single strand, nurtured by the winter cold.
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