Shodoshima somen: One of Japan's three great somen (thin wheat noodles). Featuring its history, appeal, and how to enjoy it!
Shodoshima somen is the pride of Shodoshima, an island floating in the Seto Inland Sea. This exquisite gourmet dish is crafted with traditional artisanal techniques passed down since the Edo period, using local ingredients that the island has been blessed with. There are many places on the island where you can eat it, or try your hand at somen-related experiences, such as artisan workshops, freshly made raw somen noodles, and nagashi somen (cold somen noodles flowing through a water-filled bamboo tube) available only in summer. This article takes a look at every aspect of the appeal of Shodoshima somen.
The unparalleled firmness and smooth texture of Shodoshima somen(thin wheat noodles), crafted with pure sesame oil
Shodoshima somen, passed down for generations on Shodoshima, is one of Japan's three great somen.
It is said to have its roots in islanders seeking something to produce during the farming off-season in winter. They learned the production techniques for Nara's famous specialty, Miwa somen, then brought it back to the island.
Shodoshima was originally a maritime transportation hub, through which high-quality Sanuki wheat ("Sanuki" was the former name of Kagawa Prefecture) and Setouchi salt came to the island. Furthermore, it was a major producer of sesame oil, an essential ingredient for making somen, and it had an ideal climate for drying somen, with long hours of sunshine year-round. Indeed, the island offered the perfect environment for somen production.
The defining characteristics of Shodoshima somen are the use of pure sesame oil and the traditional hand-stretching method undertaken painstakingly by artisans. Coating the noodles with sesame oil prevents their surfaces from drying and stops the strands from sticking together. This process creates firm noodles that are silky-smooth when swallowed, along with a rich aroma, making it an enduring favorite among many people.
It is said to have its roots in islanders seeking something to produce during the farming off-season in winter. They learned the production techniques for Nara's famous specialty, Miwa somen, then brought it back to the island.
Shodoshima was originally a maritime transportation hub, through which high-quality Sanuki wheat ("Sanuki" was the former name of Kagawa Prefecture) and Setouchi salt came to the island. Furthermore, it was a major producer of sesame oil, an essential ingredient for making somen, and it had an ideal climate for drying somen, with long hours of sunshine year-round. Indeed, the island offered the perfect environment for somen production.
The defining characteristics of Shodoshima somen are the use of pure sesame oil and the traditional hand-stretching method undertaken painstakingly by artisans. Coating the noodles with sesame oil prevents their surfaces from drying and stops the strands from sticking together. This process creates firm noodles that are silky-smooth when swallowed, along with a rich aroma, making it an enduring favorite among many people.
"Shima no Hikari," the leading brand produced by the Shodoshima Tenobe Somen Cooperative Association
This tenobe (hand-stretched) somen has a long history of about 400 years.Most notably, the “Shima no Hikari” brand produced by the Shodoshima Tenobe Somen Cooperative Association, made with pure sesame oil produced by Kadoya Sesame Mills, is a must-try.
Recommended as a souvenir or gift, the lineup includes the classic “Aka Obi” ("Red Belt") made using traditional techniques, the premium “Kuro Obi" ("Black Belt”) produced only during the cold season and accounting for just about 10% of total production, and the “Kin Obi" ("Gold Belt"), carefully produced with a focus on ingredients, technique, flavor, and firmness.
Shodoshima Tenobe Somen Cooperative Association Official website
Cooling in summer and warming in winter - tasting and comparing Shodoshima somen
The classic way to savor it is to chill it thoroughly in ice water and enjoying it with men-tsuyu (noodle dipping sauce) on a hot summer's day.
Chilling it well in ice water enhances the elasticity and smooth texture unique to Shodoshima somen, and creates a refreshing dish to keep you reaching for more even when the summer heat takes away your appetite.
There is also nyumen served in warm broth, a somen dish that breaks down any stereotypes of somen as summer food.
Shodoshima somen boasts a firm, chewy texture that is unparalleled by somen from other regions. This firm texture holds up perfectly even in warm broth, making it a beloved winter gourmet dish that warms both body and soul, yet which is enjoyed year-round.
Furthermore, if you visit Shodoshima, you must try the freshly made “raw somen” (sometimes available only for a limited period).
As this noodle has not been dried even once, it offers an exceptionally chewy texture and fresh, smooth mouthfeel that you can never get with dried noodles, creating a truly novel experience.
Chilling it well in ice water enhances the elasticity and smooth texture unique to Shodoshima somen, and creates a refreshing dish to keep you reaching for more even when the summer heat takes away your appetite.
There is also nyumen served in warm broth, a somen dish that breaks down any stereotypes of somen as summer food.
Shodoshima somen boasts a firm, chewy texture that is unparalleled by somen from other regions. This firm texture holds up perfectly even in warm broth, making it a beloved winter gourmet dish that warms both body and soul, yet which is enjoyed year-round.
Furthermore, if you visit Shodoshima, you must try the freshly made “raw somen” (sometimes available only for a limited period).
As this noodle has not been dried even once, it offers an exceptionally chewy texture and fresh, smooth mouthfeel that you can never get with dried noodles, creating a truly novel experience.
Shodoshima's unique "olive somen" that soothes you with its refreshing aroma and vibrant colors
Shodoshima is one of Japan's leading olive-producing regions. Have you heard of the its unique "olive somen?"The defining feature of this noodle is its beautiful green color, achieved by kneading olive pulp into the dough. Furthermore, the surface is coated with olive oil, giving the noodles a glossy sheen and vibrant color. The rich olive flavor spreads through the mouth with just one bite, transforming instantly into an elegant taste.
Its refreshing aroma and vibrant color also make it a great dish to photograph.
We encourage you to enjoy these noodles alongside traditional white somen noodles to appreciate the differences in both flavor and visual appeal.
Try your hand at making Shodoshima somen, and enjoy eating nagashi somen
To appreciate the essence of Shodoshima somen, we recommend trying your hand at making it yourself. On the island, you can actually observe and experience the hashi-wake process (separating the noodles with chopsticks), considered a key step in somen production.
It is a rare opportunity to witness up close the skills and effort of artisans as they carefully separate each strand of noodle using long chopsticks.
After the experience, tuck into your freshly made somen at the attached cafeteria.
There is also a nagashi somen (eating cold somen noodles flowing through a water-filled bamboo tube) experience, held only in summer. You can immerse yourself fully in somen culture as you enjoy the cool breezes.
Through observing, touching, and tasting, we invite you to experience "a bowl that is unique to Shodoshima."
Search for places to visit or partake in hands-on experiences
It is a rare opportunity to witness up close the skills and effort of artisans as they carefully separate each strand of noodle using long chopsticks.
After the experience, tuck into your freshly made somen at the attached cafeteria.
There is also a nagashi somen (eating cold somen noodles flowing through a water-filled bamboo tube) experience, held only in summer. You can immerse yourself fully in somen culture as you enjoy the cool breezes.
Through observing, touching, and tasting, we invite you to experience "a bowl that is unique to Shodoshima."
Search for places to visit or partake in hands-on experiences
Savor Shodoshima somen to the fullest! Where to eat and buy Shodoshima somen
There are many restaurants on Shodoshima where you can enjoy somen.
You can also purchase it as a gift, available not only on the island but also off the island in places such as Takamatsu in Kagawa Prefecture.
Recommended Shodoshima somen shops (facilities that accept the SHIKOKURURI “Tabi Pass”)
・Soumenya Kibaco (meals, gift purchases)
・SHIKOKU SHOP 88 (gift purchases)
Search on Shodoshima TabiNabi
Search at Kagawa Gift Shop Ritsurin-An
You can also purchase it as a gift, available not only on the island but also off the island in places such as Takamatsu in Kagawa Prefecture.
Recommended Shodoshima somen shops (facilities that accept the SHIKOKURURI “Tabi Pass”)
・Soumenya Kibaco (meals, gift purchases)
・SHIKOKU SHOP 88 (gift purchases)
Search on Shodoshima TabiNabi
Search at Kagawa Gift Shop Ritsurin-An
Summary
What do you think?
We hope you will enjoy the island flavors, woven from Shodoshima's traditions and nature, to your heart's content!
Other than somen, you can find plenty more delicious cuisine in Shikoku! Check out the gourmet options below that you find interesting ♪
See our feature on gourmet foods in Shikoku
See our feature on Souvenirs in Shikoku
We hope you will enjoy the island flavors, woven from Shodoshima's traditions and nature, to your heart's content!
Other than somen, you can find plenty more delicious cuisine in Shikoku! Check out the gourmet options below that you find interesting ♪
See our feature on gourmet foods in Shikoku
See our feature on Souvenirs in Shikoku