Miwa Somen

Japan's Oldest Hand-Stretched Somen

The history of hand-stretched somen making in Miwa district predates the Muromachi period. The clear water from Mt. Miwa (sacred body of Omiwa Shrine) and the mountain foot climate create optimal conditions for producing thin, smooth Miwa somen.

Manufacturing Characteristics

Hand-stretched somen is made by craftsmen manually stretching the dough, not by machine. Miwa somen made during winter's cold period called "kanboshi" is considered highest quality with exceptional smoothness and flavor.

How to Eat Somen

Cold chilled somen is standard in summer, but Miwa also offers warm somen broth called "nyumen." Dining at somen restaurants near Miwa Taisha's grounds is the standard Miwa tourism course.

Omiwa Shrine and Mt. Miwa

Omiwa Shrine (Omiwa Jinja), said to be one of Japan's oldest shrines, has Mt. Miwa itself as its sacred body. The scene of worshipping Mt. Miwa beyond the oratory is a mystical sight conveying faith from ancient times.