Matière premièreIngrédients alimentaires

Sōmen (Thin Wheat Noodle)

素麺 (素麺)

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Pourquoi sourcer au Japon

Miwa Sōmen (Nara) is a MAFF-registered GI; 1,300+ year heritage in Sakurai is the recognised birthplace of Japanese sōmen.

Spec clé

Diameter 1.0-1.3 mm; wheat protein 10-12%; multi-month aged sōmen carries 'kuranaru' premium pricing.

Produit fini typique

Premium gift-grade retail, fine-dining summer cuisine, hospitality export.

At a glance

Fournisseurs répertoriés
2 fournisseurs
MOQ typique
10–50 kg dried; 1–10 kg gift-grade
Délai typique
8–14 weeks (heritage aging)
Régions d'origine
Nara (Miwa, GI), Hyogo (Ibonoito, GI), Nagasaki (Shimabara)
Catégorie
Ingrédients alimentaires
Saison de récolte
Year-round (continuous production); peak retail in summer
Statut réglementaire au Japon
Food product; multiple regional GI
Nom japonais
素麺
Romaji
素麺

À propos de cet ingrédient

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.

Statut réglementaire

JaponFood product; multiple regional GI
Union européenneFood import; gluten labelling
États-UnisGRAS; FDA Prior Notice; gluten labelling
ChineGACC; gluten labelling

Fournisseurs japonais

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