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Founded in 1943, it is a long-established flour milling company that has walked with the local community in Fukuoka, which is the second largest wheat producer in Japan. We sell carefully processed foods made from flour milled in our own factory.

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Shimabara hand-stretched somen noodles have ranks, and the color of the obi is divided according to the type of flour called and the difference in the manufacturing process. Black belt: Hand-stretched somen noodles that are generally manufactured in large numbers and are widely sold because of their good taste and waist balance. Kindai: Thin hand-stretched somen noodles made with carefully selected flour While there are usually 70 noodles in 10g, Kinobi is a thin hand-stretched somen that contains 100 noodles in 10g, and can only be made by a limited number of craftsmen, and is also called 100 lines.

Shimabara hand-stretched somen tasting and comparison set

Dayang Milling

Company details

大陽製粉株式会社

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Shimabara hand-stretched somen tasting and comparison set

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1 item(s)

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Shimabara hand-stretched somen tasting and comparison set

Touch the brand's charm

Dayang Milling

"Shimabara hand-stretched somen" is a gem where you can enjoy the firm "strain" and "crunch" made by hand-stretched somen craftsmen on the Shimabara Peninsula in Nagasaki Prefecture while aging it with painstaking castration.

"Goto hand-stretched udon" made in Kamigoto City, Nagasaki Prefecture is called phantom udon, and it is a hand-stretched udon with a smooth texture and a taste of wheat and camellia oil.

"Taiyo no Barley Kale Noodles" is a delicious noodle made from Fukuoka Prefecture's wheat "barley" and kneaded with fiber-rich barley flour and nutrient-rich vegetable "kale" into the noodles.