兵庫県·特産品
Ibo no Ito
When you slurp a bundle chilled in cold water dipped inTsuyu (dipping sauce), it glides smoothly down your throat. Despite being thin, they retain a strong chewiness, and as you bite, a subtle sweetness of wheat returns—the true deliciousness of Ibo no Ito lies in this elegant smoothness. The name "Saumen" can be seen in ancient documents from approximately 600 years ago, marking the history of hand-stretched somen from Tatsuno, Banshu. During the Edo period, the Tatsuno Domain protected and encouraged it as an industry, and in the Meiji era, unified standards were established to create the "Ibo no Ito" brand. Using carefully selected wheat and salt, artisans stretch the dough as thin as thread. On a hot day, these glossy, white noodles serve as a summer delicacy, with the skill of the craftsman present in every single strand.
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