Hirai Seimensyo "Wagaya no Tenobe"

Born in Nishimura, Shodoshima — floating in the Seto Inland Sea — Hirai Seimensyo "Wagaya no Tenobe" is a tiny noodle workshop run by a family. While feeling the calm climate, wind, and humidity changes unique to the island — continuing to make somen and udon by the old-style hand-stretch method.

Somen making begins with combining flour and salt water — and through many processes — kneading, stretching, aging, and re-stretching — finally becoming a single noodle. In the process — the dough changes expression by that day's temperature, humidity, and material condition. At Hirai Seimensyo — so as not to miss those slight differences — performing hand-work "hashi-wake" while finely observing the noodle's state — continuing to search for today's best adjustment for the noodles by leaving daily records.

Noodles finished this way line up in various forms: classic thin, medium, and thick somen — plus "Menjuku Somen" committed to 100% domestic wheat and aging time — hand-stretched half-dried udon with enjoyable chewy texture — and easy-to-stock hand-stretched dried udon. All are carefully finished "as if for our own family table" — with simple, never-tiresome flavors.

Through the online shop — also delivering the deliciousness of Shodoshima's hand-stretched noodles to those who find it difficult to visit the island — to nationwide. Tsuyu sets and assortments for seasonal greetings and gifts are also prepared — letting you easily enjoy at home "Wagaya no Tenobe" — packed with Setouchi's climate and craftsmen's handwork.

The hand-stretch method of "having dialogue with the noodles" and hand-work hashi-wake

At Hirai Seimensyo — thinking somen is "dialogue with the noodles is most important" — performing work while discerning that day's weather and the dough's state from preparation, aging, to stretching. In the finishing step — looking at each noodle and performing "hashi-wake" by hand — leaving daily changes in a diary — pursuing stable deliciousness even amid different daily conditions.

Three thicknesses of somen, and "Menjuku Somen" committed to aging

Classic somen comes in three types: thin, medium, and thick. Choose your favorite texture: thin noodle with smooth throat feel, popular medium noodle with chewy firmness to enjoy, and thick noodle characterized by firm bite and flavor. Furthermore — "Menjuku Somen" — using only domestic wheat and finished by taking double the usual aging time — is a committed item where wheat sweetness and firmness can be felt even more.

Hand-stretched half-dried / dried udon, and ready-to-enjoy "tsuyu sets"

Hand-stretched half-dried udon is characterized by round cross-section and strong firmness. By finishing with a little water remaining — enjoy chewy texture close to fresh. Hand-stretched dried udon — using 100% domestic wheat and committed to aging — a long-keeping pantry noodle. "Tsuyu sets" — boxing somen or udon together with tsuyu — are also chosen as gifts and greeting items.