Nurtured by the gentle climate of Banshu and the limpid streams of the River Ibo
over the course of five centuries
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| 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. |
| A part of people’s diet since 600 years ago |
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The link between Banshu and Somen dates back some 600 years.
In a diary of the Ikaruga Temple, Ibo-gun, Hyogo, dated September 15, 1418, a reference to “saumen” can be found. This is the oldest reference of Somen in the historical materials handed down in the Banshu area, evidence that people were eating Somen here at least 600 years ago. |
| Quality control: Background |
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Pledge from the group of Somen manufacturers in the Edo period
As an ever greater number of farming families began to manufacture Somen, thereby increasing production, some damaged the reputation of the area by mass-producing Somen of inferior quality. In response, Somen manufacturers in the area gathered together to draw up an agreement concerning quality (See photo), which demanded that violators pay damages for any breach of contract, showing a policy of tight quality management. |
| The association formed |
| As Somen production continued to expand, a full-fledged trade association was required to maintain the credit and tradition of the area. Throughout its history, this association has been devoted to upholding the reputation of Banshu Somen. |
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| Getting started to form a manufacturers’ organization |
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In the absence of patronage from the Tatsuno clan following the Meiji Restoration in 1867, a group of Somen manufacturers established the Myojinko trade association in 1872. This was when the specifications of a Somen trade association began come into existence: setting artisans’ wages, standardizing the level of quality, etc." |
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In keeping with the industrial promotion campaign of Hyogo Prefectural Government, Somen manufacturers from both Issai-gun and Itto-gun united in 1874 to establish the Kaieki-sha, with a view towards strengthening the organization and manufacturing better products. The Somen Rulebook which they then compiled lists 127 manufacturers, showing that the area had became a major producer of Somen. |
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| The first step towards 110 years of history |
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After the Hyogo Prefectural Government announced regulations on trade associations in 1884, members of the Kaieki-sha began groundwork for the establishment of one in accordance with these regulations. With 229 persons signing a memorandum, an application for the establishment was then filed, to which permission was granted by the Mayor on September 9, 1887. This marked the birth of the Somen Trade Association, Itto-gun and Issai-gun, Harima, the direct predecessor of the present association." |
| How Somen was manufactured in the 1800s |
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| Pre-kneading |
Smoothing |
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| Drying |
Bundling |
| 1898 |
Machine-manufacturing of Somen begins in Banshu. Thirty-three members manufacture 16,000 boxes. |
| 1906 |
Trademarks (Sanshin’noito and Ibonoito) registered |
| 1909 |
At the association’s model plant, analysis of materials/products, training and technical guidance for workers, and study of the use of machines are conducted. |
| 1924 |
National Federation of Noodle-Making Trade Associations formed, with its Secretariat based in Tatsuno |
| 1935 |
To avoid consumers’ confusion between hand-stretched Somen and machine-made Somen, machine-made Somen manufacturers leave the association. Renamed as the Banshu Tenobe Somen Trade Association |
1945
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WWII ends in August. 120,000 boxes produced |
| 1962 |
To standardize the quality of wheat flour (materials), waterwheel milling is abolished to introduce the machine mill. Renamed as the Hyogo Prefecture Tenobe Somen Association |
| 1966 |
The Japan Federation of Tenobe Somen Associations established, with its Secretariat based in Tatsuno |
| 1976 |
Trademarks for Banshu Tenobe Somen consolidated into Ibonoito |
| 1979 |
Storage capacity increased to accommodate one million boxes |
| 1987 |
Centennial anniversary of the association’s founding |
| 1992 |
Mentech Hayashida established for manufacturer training and noodle-making research |
| 1993 |
In order to standardize the level of quality, improve manufacturing techniques, and hand down the traditional manufacturing process, establishment of the Hand-Stretched Noodle Artisans requested from the Ministry of Labour. National examination for tenobe noodle-making begins
1997: Somen-no-Sato Ibonoito Museum opens in April |
| 2003 |
Shingu Warehouse completed (multi-storey automated warehouse with tracking function) |
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