Ibonoito Quality Control

Ibonoito Somen – A product of Tatsuno, the “Little Kyoto” in Harima

Made from the finest-quality flour, crystal-clear water from the River Ibo in the Harima area, and salt from Ako, Ibonoito tenobe (hand-stretched) Somen thin noodles are painstakingly manufactured by the most skilled culinary artists after being ripened several times through a traditional manufacturing process.

The Leading Brand of Somen

The entire process of manufacturing Ibonoito brand Somen is under the strict supervision of the Hyogo Prefecture Tenobe Somen Association. Following the ripening period in a dedicated storage house, it is distributed through exclusive agents only.

Having plenty of body and feeling soft and pleasant on the palate, Ibonoito Somen is manufactured using a traditional process which has been preserved by the regulations of the Association. Each individual lot is checked by qualified inspectors, graded according to quality, and then stored in one of the Association’s 24 dedicated warehouses for tight quality control. Shipped during high demand seasons, Ibonoito Somen is delivered to consumers through 110 exclusive agents across the country. All of this distinguishes Ibonoito-branded Somen from other brands, always ensuring a leading position in the market.

Grades and Bands

Ibonoito Somen is classified into several grades according to the quality of the flour, materials used, thinness, and manufacturing period, which are indicated by the obi band.

	Sanshin
	Made exclusively from high quality flour by several experienced manufacturers selected by the Association, this highest grade of Ibonoito Somen accounts for only a small percentage of total production. - Length / Thickness: 19cm / 0.55mm – 0.60mm - Weight / Count per Bundle: 50g / approx. 550 - Produced: January
	Tokkyu
	Also made from the high quality flour, this is another masterpiece manufactured only during the coldest months of the year. Production is limited to experienced manufacturers. - Length / Thickness: 19cm / 0.65mm – 0.70mm - Weight / Count per Bundle: 50g / approx. 500 - Produced: December – February
	Yoritsumugi
	Made entirely from wheat grown in Japan, this thin Somen shines like silk, takes on additional luster after boiling, and offers a springy texture and the natural flavor of wheat. - Length / Thickness: 19cm / 0.70mm – 0.80mm -Weight / Count per Bundle: 50g / approx. 450 -Produced: December – March
	Jousen
	Made with flour processed from the core of the wheat’s albumen, Ibonoito Somen of this grade features enhanced whiteness, controlled crude protein, and greater softness. Achieves a surprisingly smooth feel in the mouth. - Length / Thickness: 19cm / 0.70mm – 0.90mm - Weight / Count per Bundle: 50g / approx. 400 - Produced: December – March
	Joukyu
	Tied with the time-honored obi band, this grade of Ibonoito Somen easily wins the people’s favor, accounting for 80% of total production. - Length / Thickness: 19cm / 0.70mm – 0.90mm - Weight / Count per bundle: 50g / approx. 400 -Produced: December – April

Secret Flavor

If you see Ibonoito Somen through a microscope, you’ll notice that gluten fibers (the protein in flour) are intricately arranged like a rope that keeps all of the starchy materials in. This is achieved by repeating the process of raising the dough and then twist-stretching, which is unique to the hand-stretched Somen manufacturing technique. The fine structure of the gluten fibers is the secret of Ibonoito Somen’s fine flavor.
The unique features of Ibonoito Somen – maintaining firmness when boiled, smooth and pleasant feel in the palate, and chewy but easily separated with the teeth – cannot be achieved with machine-manufactured Somen, other types of handmade noodles, or pasta, thus ensuring its high popularity for many years to come.

Hine (Old Stock)
Ibonoito Somen is manufactured during a limited time of the year. After being left to ripen for 12 months under strict control in the warehouse, it earns the title hine (old stock).
What is Yaku?
*Yaku* means to let the Somen to rise in the warehouse, and this process peaks during the rainy season in June/July. While in storage, enzymes in the flour cause both chemical and physical changes in the ingredients, creating a firmness and pleasant feel in the mouth.
Hand-Stretched Noodle Artisans
The official qualification for the skilled and experienced manufacturers of hand-stretched Somen. Only those who pass a highly-selective national examination on manufacturing techniques and knowledge are qualified as such.