長崎県·特産品
Minamishimabara Somen (Shimabara Hand-stretched Somen)
White noodles swaying like waterfalls in the cold winter wind—this is the scenery of somen production in Minamishimabara. Minamishimabara City is a major production center, producing about 30% of all hand-stretched somen in Japan. It boasts the second-highest production volume after Hyogo's Ibo no Ito. There are various theories regarding its origins: some say people from places like Shodoshima moved here to replenish the population decimated during the Shimabara Rebellion and brought the method with them, while others say it was introduced from Fujian Province, China, via the trading port of Kuchinotsu. The combination of Unzen's spring water, the warm climate, and the hand-stretching technique that allows for slow maturation creates a strong chewiness and a smooth texture. They are resistant to getting mushy when boiled and have a rich wheat aroma. Please try these white noodles of Shimabara, a tradition passed down for approximately 350 years.
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