Product Summary (Registration No.176)

Registration No.176 淡路島手延べそうめん

Registered name (Transcription) : 淡路島手延べそうめん（Awajishima Tenobe Somen）、淡路そうめん（Awaji Somen）
Reference information : Awajishima Tenobe Somen（Dried Noodles）

Category of product

Class 5 : Processed agricultural product（Dried Noodles)

Production Area

Minamiawaji City, Hyogo Prefecture

Registered Group

Awaji Tenobe Somen Cooperative Association

Characteristics

Awajishima Tenobe Somen is highly regarded by specialty somen restaurants, long-established ryokan inns, and other establishments for the thinness of its noodles, their smoothness when swallowed, and their firm, resilient texture, as well as for its refined flavor and the rarity arising from its traditional production methods. The sight of the noodles being dried in the sun, a practice that has continued since the Edo period, is known as the “art of white threads.” This sight has become a familiar and cherished winter tradition rooted in island life.

Link with the Production Area

The winter climate during the production season is relatively mild. The Yuzuruha Mountains moderate the seasonal winter winds, and the area has a dry climate with little rain or snow. These factors provide optimal natural conditions for producing high-quality hand-stretched somen. Distinctive production methods for improving quality have been passed down since the Edo period. These include the blending of ingredients, the duration of noodle maturation, the method of kado-boshi (the final production process in which the noodles are stretched), and the restriction of production to a specified season.