• NAGAO SEIMEN

• Yoshii Sômen

• Teuchi Udon-Josui
• Tezukuri Udon-Iroha
• NAGAO SEIMEN noodle kit
• Complete YANAI SEIMEN flavoured noodle kit
• Fukushima Yomogimen artemisia (Artemisia indicar) leaf noodles
• Yuzumen Yuzu noodles
• Sakuramen sakura cherry leaf noodles
• Wild black rice Kuromai men noodles
• Zunda men young soya bean noodles
• GIEMON SOBAS

Appetizer
Eaten cold, these very thin traditionally made noodles are extremely delicate. Made without oil, their very delicate flavour procures a refreshing sensation and their very special sticky texture offers an unequalled smoothness, for maximum pleasure.

Perfectly suits
The pleasure is complete when Yoshii Sômen are accompanied with Unéno Kyoto Shoyu Dashi, natural or diluted (10 cl of stock for 10 cl of cold water) or Unéno white Shoyu Dashi ( 10 cl of stock for 50 cl of water) or thick Kamebishi Shoyu Dashi (10 cl for 40 cl of cold water). Don't forget to sprinkle fresh chopped chives, grated ginger and a drop of wasabi onto your bowl.

Preparation secrets (for 80 grs of Udon-Josui)
This traditional pasta, delicate to cook, must be prepared in the following manner.
-bring 2 litres of water to the boil
-plunge the pasta into the water
-stir gently for 1 minute 15 seconds exactly 
-taste to check texture                                                                                                                         --remove the pasta from the heat and place in a strainer
-rinse in cold water, stirring delicately
-strain
-eat within 5 minutes from straining to take full advantage of the flavour and textureserve.