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Protected local food

Miwa Somen

三輪素麺

Miwa in Nara is said to be where hand-stretched somen began, about 1,300 years ago. The noodles are very thin but firm, and stay springy after boiling.

Key facts

Registered as a protected name
29 March 2016
Region
Kansai
Official name in Japanese
三輪素麺
Official area (in Japanese)
奈良県全域

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

Thin, firm and springy

Somen are fine wheat noodles, usually eaten cold with a dipping sauce in summer. Miwa somen are stretched by hand, which gives them a strong bite. They can be made very thin and don't go soft soon after boiling.

A noodle with a shrine

Somen making began here in the Nara period, about 1,300 years ago, around Miwa in Nara. Every 5 February, somen makers from across Japan gather at Google Maps 大神神社 (opens in a new tab) for a ceremony. From the late 1960s the craft spread as a family business across the whole prefecture.

Good to know

  • On a cold day, try nyumen: somen served hot in broth.
  • Dried somen are light and keep for a long time, an easy food gift to take home.
  • Visit Omiwa Shrine too. See shrines & temples for simple etiquette.

Questions travellers ask

What is the difference between somen and udon?

Both are wheat noodles. Somen are much thinner and are usually served cold with a dipping sauce.

Where is Miwa Somen made?

Anywhere in Nara Prefecture. The name comes from Miwa, the area said to be the birthplace of hand-stretched somen.

Where it comes from

Crafts from the same area

Heritage stories from the same area

Sources

More ways to explore Japan