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Sōmen (Thin Wheat Noodle)

素麺 (素麺)

Tanya tentang Sōmen (Thin Wheat Noodle)

Mengapa memilih Jepang

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

Spesifikasi utama

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

Produk akhir tipikal

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

At a glance

Pemasok terdaftar
2 pemasok
MOQ tipikal
10–50 kg dried; 1–10 kg gift-grade
Waktu tunggu tipikal
8–14 weeks (heritage aging)
Daerah asal
Nara (Miwa, GI), Hyogo (Ibonoito, GI), Nagasaki (Shimabara)
Kategori
Bahan makanan
Musim panen
Year-round (continuous production); peak retail in summer
Status regulasi Jepang
Food product; multiple regional GI
Nama Jepang
素麺
Romaji
素麺

Tentang bahan ini

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.

Status regulasi

JepangFood product; multiple regional GI
Uni EropaFood import; gluten labelling
Amerika SerikatGRAS; FDA Prior Notice; gluten labelling
TiongkokGACC; gluten labelling

Pemasok Jepang

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