Pai Yipon

Language

  • EnglishCurrent language
  • ไทย

    This page isn't in ไทย yet, so this opens the ไทย homepage.

Protected local food

Ibonoito

揖保乃糸

Ibonoito is hand-stretched somen from Hyogo, named after the Ibo River. Hyogo makes more hand-stretched somen than anywhere else in Japan.

Key facts

Registered as a protected name
27 August 2024
Region
Kansai
Official name in Japanese
揖保乃糸
Official area (in Japanese)
兵庫県

Official page (in Japanese) (opens in a new tab)

Smooth and firm

Ibonoito noodles are smooth on the tongue, have a firm bite and don't go soft soon after boiling. Hyogo produces more hand-stretched somen than any other area of Japan.

600 years on the Ibo River

The fertile Ibo River valley in Hyogo grew wheat, water wheels milled the flour, and good salt came from nearby Ako. Makers have used the hand-stretching method for about 600 years and age the noodles in special storehouses. In 1894 they introduced shared inspections and grades, and one name for all: Ibonoito, after the river.

Good to know

  • Somen is the classic cold summer noodle: dip it in a light soy broth with spring onion and ginger.
  • Compare it with Miwa Somen from Nara, said to be where hand-stretched somen began.

Questions travellers ask

What is Ibonoito?

A hand-stretched somen from Hyogo, protected as a GI product. The name means thread of the Ibo, after the local river.

Ibonoito or Miwa Somen?

Both are hand-stretched somen. Miwa in Nara is said to be the birthplace; Hyogo now makes the most.

Where it comes from

More protected foods from the same area

Crafts from the same area

Heritage stories from the same area

Sources

More ways to explore Japan