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The thin wheat noodles of the Miwa district made into the birthplace of thin wheat noodles are called Miwa thin wheat noodles. These thin wheat noodles are profound deep meaning. It is said that it becomes so nice that years pass after making with what. What became the 2nd year is called "Hinemono". And it will be called "Oo-Hinemono" if it has been the 3rd year.
The date of manufacture is not written to the Miwa thin wheat noodles bought this time. But, the expiration date is written to be September of the year after next. Since after-manufacture three years are an expiration date generally, does it become "Hinemono" if it takes till next year? It will not become "Hinemono" at ordinary homes. Probably.
If square dried noodles are boiled, it will become the round noodles of the transparent white touch. It is not bad even if it eats only noodles. It is nice, when it attaches to Noodles stock and eats. A part with thin noodles and the area to which Noodles stock adhere are large. Moreover, it is touch that space is made between noodles and Noodles stock are hidden there.
It is wonderful that the oil of having used at the time of manufacture
is not felt at all. It seems that it has disappeared to somewhere.
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Japanese : Miwa-Somen
Name : Spreading thin noodles by hand
Raw materials name : wheat flour, salt, edible cotton seed cake oil
Maker : Tatsumi Seifun
Sakurai-shi, Nara |
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Miwa Thin Noodles 