Premium Hokkaido Somen Noodles, 300g
Fine somen made with 100% Hokkaido wheat flour. Two minutes in the pan.
北海道小麦そうめん (Hokkaido wheat somen): very fine Japanese wheat noodles made, the pack states, with 100% Hokkaido wheat flour from specially cultivated crops (特別栽培). They cook in about two minutes and give a smooth, delicate strand that suits cold summer dishes and light broths alike. 300g pack, three servings.
Pairs with: Daimon Somen Tsuyu (200ml), Toa Hokkaido Wheat Udon (300g) and Toa Hokkaido Buckwheat Soba (200g).
Why Chefs Choose This
- Fast: about two minutes in boiling water, then into iced water.
- Hokkaido flour: the pack states 100% Hokkaido wheat flour from specially cultivated crops.
- Fine and smooth: the thinnest of the Japanese wheat noodles, with a clean finish.
- Portioned: 300g is three servings, so it is easy to cost per plate.
How to Use
- Hiyashi somen: serve chilled on ice with tsuyu, spring onion, ginger and shiso.
- Nyumen: the hot version: warm the cooked noodles in a light dashi broth.
- Practical salads: toss cold noodles with sesame dressing, cucumber and chicken.
- Beyond Japan: use in place of vermicelli in noodle salads or a light chicken soup.
Somen (素麺) are the finest of Japan's wheat noodles, far thinner than udon. They are above all a summer food: hiyashi somen, chilled noodles on ice dipped into cold tsuyu, is a standard hot-weather lunch, and nagashi somen, where noodles are sent down a split bamboo flume for diners to catch with chopsticks, is a summer party ritual. In winter the same noodles go into hot broth as nyumen. This pack puts the wheat first: the front reads 北海道産小麦粉100% (100% Hokkaido wheat flour) and 特別栽培, a Japanese label for crops grown under reduced pesticide and fertiliser standards.
Learn more: Japanese Noodles
What do somen noodles taste like?
Clean and gentle. Somen have a mild wheat flavour and a smooth, slippery strand with a light bite when cooked briefly and rinsed in cold water. Because they are so thin, they take on whatever they are dipped in, so the tsuyu or broth carries most of the flavour. Served chilled they are refreshing and springy; in hot broth they turn softer and silkier. The key is not to overcook: two minutes and straight into cold water keeps them firm.
| Type | Somen そうめん (fine wheat noodles) |
| Brand | Toa |
| Key Feature | 100% Hokkaido wheat flour, specially cultivated (特別栽培) |
| Origin | Japan |
| Net Weight / Format | 300g wrapped bundle pack, three servings |
| Best Used As | Chilled somen with tsuyu, hot nyumen and noodle salads |
What is the difference between somen and udon?
Both are Japanese wheat noodles, but udon are thick, soft and chewy while somen are very fine and delicate. Udon take around ten minutes to cook from dried and suit hearty hot broths; somen cook in about two minutes and are best known served chilled with a dipping sauce. Hiyamugi sit between the two in thickness.
How do I cook somen?
Bring plenty of water to a rolling boil, add the noodles and stir to separate. Cook for about two minutes, as the pack directs, then drain and rinse well under cold running water, rubbing gently to remove surface starch. For chilled somen, finish in iced water and serve on ice with tsuyu. For hot nyumen, rinse, then warm briefly in the broth just before serving.
How should I store dried somen?
Keep the pack sealed in a cool, dry place away from strong smells and humidity. Once opened, fold the wrapper closed or move the bundles to an airtight container. Dried noodles keep well until the best-before date printed on the pack, which is shown on the front label.
SKU : S0239