Himi Udon - Hosomen

The culture of white noodles that crossed the sea and reached Noto.
The technique of 'hand-rolling', a characteristic of Noto and Wajima somen, flourished in the Edo period in Himi, the town of Ariiso. Traditional techniques, flavours and culinary culture are embodied in a single strand of noodle.

The smooth texture and smoothness of the noodles are exceptional and can be served cold in summer or warm in winter.

The secret is to boil the noodles in a large pot with plenty of water. When the water boils, reduce the heat slightly and boil the noodles for about 7 minutes. Transfer to a colander, rinse in cold water, then rinse the udon well in cold water and serve.

Content: 200g (suitable for 2 portions)