素麺 (素麺)

Miwa Sōmen (Nara) is a MAFF-registered GI; 1,300+ year heritage in Sakurai is the recognised birthplace of Japanese sōmen.
Diameter 1.0-1.3 mm; wheat protein 10-12%; multi-month aged sōmen carries 'kuranaru' premium pricing.
Premium gift-grade retail, fine-dining summer cuisine, hospitality export.
Very thin (1-1.3 mm) wheat noodle, traditionally hand-stretched and aged. Three principal Japanese GI-protected origins: Miwa Sōmen (Nara, 1,300+ year heritage), Ibonoito Sōmen (Hyogo), and Shimabara Sōmen (Nagasaki). Distinguished from udon by thinness and from cold soba by wheat composition. Heritage production involves multi-day stretching / aging cycles; mass-volume retail is increasingly machine-extruded. A summer specialty served cold with mentsuyu dipping sauce.
| Japón | Food product; multiple regional GI |
|---|---|
| Unión Europea | Food import; gluten labelling |
| Estados Unidos | GRAS; FDA Prior Notice; gluten labelling |
| China | GACC; gluten labelling |
Hakubaku Co., Ltd.
株式会社はくばく
Fabricante japonés especialista en té de cebada (mugicha). Tostadores de 4 etapas con control de temperatura modificados en Alemania. Cebada de seis hileras 100% de origen nacional japonés.
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Showa Sangyo Co., Ltd.
昭和産業株式会社
Tokyo-listed flour-milling and food-oils group founded 1936. Operates substantial wheat / corn flour milling, vegetable-oil refining, and ingredient feedstock production. Major B2B partner for Japanese instant-noodle and confectionery industries; supplies wheat flour, frying oil, and emulsifier systems. Reference Japan-domestic flour-and-oil B2B supplier.
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