Premium Ibonoito Tokyu Tenobe sômen
Premium Ibonoito Tokyu Tenobe sômen
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Superior Taste Awards are presented by the International Taste Institute by over 200 expert judges, carefully selected on the basis of their tasting experience. Their talents are recognized in chef and sommelier competitions or by renowned institutions such as Michelin or Gault & Millau.
Made from the highest quality flour, only during the coldest months of the year, crystal clear water from the Ibo River in the Harima region and salt from Ako, Premium Tokyu Ibonoito tenobe (hand-drawn) fine sômen noodles are meticulously crafted by the most experienced culinary artists after maturing several times in a traditional manufacturing process that originated in the Banshu region some 600 years ago.
Whole process consists of eleven stages, lasting two days and one night. Sômen texture is stable, smooth, soft, does not get soggy quickly.
Ibonoito sômen are the most sold and famous in Japan. High-end, hand-drawn, 100% natural, they are free of additives, dyes and preservatives.
Cooking :
- Boil one liter of water for 100 g of sômen.
- As soon as it boils, add the sômen and cook for 1mn30 to 2 mn while stirring.
- Remove from the heat and wring out the water, then cool down immediately under a fresh water stream while rubbing the sômen gently, then drain well.
| Typ | Sômen |
|---|---|
| Gewicht | 300 g net |
| Herkunft | Hyogo, Japan |
| Verpackung | sachet |
| Ingredients | wheat flour, salt, cotton seed oil |
| Storage | keep away from light, heat and moisture |
| Recommanded use | Cooking |
| Qualität | no additive no coloring no preservative |
| Nutritional values | Per 100 g : energy 342 kcal (1450 kJ) ; fat 1,2g, of which saturates 0,32g ; carbohydrate 73,5g, of which sugars 2g ; dietary fiber 1,1g; protein 9,4g ; salt 5,64g. |
| Allergenic(s) | wheat |
| thickness | 0,65 à 0,7 mm |
| Grösse | 30g |
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