Handa Somen Noodles: One of Japan's Three Great Somen Noodles That Tokushima is Proud Of

Handa Somen: A Unique Somen Noodle Culture Born in Tokushima

"Handa Somen" made in Handa Town, Mima City, Tokushima Prefecture, is somen thicker than general somen (among the thickest in the hand-stretched somen category) with strong texture and satisfying bite. It is one of Japan's Three Great Somen Noodles made with traditional hand-stretching techniques continuing from the Muromachi period.

Characteristics of Handa Somen

While ordinary somen are extremely thin, Handa somen are slightly thicker with transparency. Characterized by not stretching easily after boiling and having strong texture. In summer they are enjoyed cold as zaru somen, and in winter as "nyumen" (warm somen). Locals enjoy them in diverse ways including in hot pot dishes and stir-fries.

Handa Town and Somen History

Handa somen production is said to have begun in the Muromachi period (approximately 500 years ago), with the high-quality water of the upper Yoshino River area and dry climate providing an environment suitable for somen production. Traditional hand-stretching techniques are still preserved today.

Souvenirs and Purchase

Handa somen are widely sold at supermarkets, roadside stations, and souvenir shops within Tokushima Prefecture, and can also be purchased online. Gift sets are also plentiful.

Access

Handa Town, Mima City is approximately 15 minutes by car from JR Anabuki Station. Visits to actually experience the somen production area are also possible.