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Awaji Island Handmade Somen Noodle 250g 淡路島手拉素麺
Awaji Island Handmade Somen Noodle 250g 淡路島手拉素麺
Awaji Island Handmade Somen Noodle 250g 淡路島手拉素麺
Awaji Island Handmade Somen Noodle 250g 淡路島手拉素麺
Awaji Island Handmade Somen Noodle 250g 淡路島手拉素麺
Awaji Island Handmade Somen Noodle 250g 淡路島手拉素麺

Awaji Island Handmade Somen Noodle 250g 淡路島手拉素麺

Regular price $9.99 $0.00 Unit price per

手延べそうめん 御陵糸 250g (淡路産)  1袋5束入り単品商品です

細めのおそうめんです。昔ながらの技法で2日かけ、熟成を重ねながら細く細く伸ばし仕上げた麺を更に1年余り専用倉庫で熟成させてお届けする自慢の商品です。細く柔らかさの中にコシがあり、肌が滑らかな食感です。

Somen are white Japanese noodles made of wheat flour and they are very thin, about 1 mm in diameter. The dough is stretched with the help of vegetable oil to make very thin strips and then air dried.

Because of its thinness, somen noodles often take only 1-2 minutes to cook in boiling water. While cooking, you want to stir the noodles with chopsticks to prevent sticking. Once cooked, drain the noodles in a colander immediately and use you hands to gently rinse the noodles under cold running water. This helps to remove the excess starch from the noodles.

Somen are usually served cold with a dipping sauce called Tsuyu (つゆ). The dipping sauce is the same Japanese dashi-based broth used in hot soup, but more concentrated in flavor. Flavored with scallions and ginger, the sauce is light yet incredibly aromatic. You can also add shiso leaf or myoga.

素麵,是一種由小麥麵粉製成的麵條,通常以乾燥形式出售。首先,將麵粉、鹽巴、水混合後揉成麵團,加入綿実油、食用油或澱粉,然後用手延展成細長的麵條,接著乾燥且放置使其自然熟成,再切短後包裝。這種種類的素麵稱為手延べそうめん(tenobe somen),也就是用手拉的素麵

煮素麵的時候一定要確保鍋中有足夠的水。如果水不夠或是攪拌不夠的話,素麵可能會變成很大一團,像糰子一樣。麵條在沸水中煮通常只需要1-2分鐘接著把素麵浸到冷水中洗去黏性。烹調時,素麵上粘糊的口感可以藉著在流動水下沖洗去除掉,如果跳過這一步,那麼就會失去素麵的彈性口感和光澤。等素麵冷卻後,就可以直接吃或是放在裝有冰塊的碗中。