Types of Ibonoito obi bands

Ibonoito is available in several grades, varying by quality of wheat flour, ingredients, thinness of noodles, production period, etc.※Source: Website of the Hyogo Prefecture Tenobe Somen Association

• Hand-Stretched Somen

  • 

    Sanshin

    Made exclusively from high quality flour by several experienced manufacturers selected by the Association, this highest grade of Ibonoito Somen accounts for only a small percentage of total production. These are the highest-grade product among Ibonoito hand-stretched somen noodles.

    Thickness:

    0.55–0.60mm

    Length of noodles:

    19cm

    Count/weight per bundle:

    Approx. 550/50g

    Produced:

    Late December – February

  • 

    Tokkyu

    Made from the high quality flour, these superb noodles are manufactured only during the coldest months of the year (December to February). Production is limited to experienced manufacturers selected by the Association. This masterpiece is our most beloved selection for gift-giving.

    Thickness:

    0.65–0.70mm

    Length of noodles:

    19cm

    Count/weight per bundle:

    Approx. 480/50g

    Produced:

    December – February

    
  • 

    Yoritsumugi

    These somen noodles are made entirely from wheat grown in Japan. This thin somen shines like silk, takes on additional luster after boiling, and offers a springy texture and the natural flavor of wheat.

    Thickness:

    0.70–0.80mm

    Length of noodles:

    19cm

    Count/weight per bundle:

    Approx. 400/50g

    Produced:

    December – March

    
  • 

    Banshu Komugi

    The Banshu wheat used in these noodles is a mix of carefully nurtured sticky Fukuhonoka wheat and elastic Yumechikara wheat, blended to bring out the best tastes of each and reborn as delicious, hand-stretched somen noodles.

    Thickness

    0.90–1.10mm

    Length of noodles:

    19cm

    Count/weight per bundle:

    Approx. 300/50g

    Produced:

    November – March

    Wheat born of the tireless efforts of growers in Hyogo Prefecture. Made by carefully and elaborately refining this incomparable raw material through traditional skills, the chewy texture and the distinctive flavor of Banshu Komugi yield a nostalgic and deep taste that truly recall the foundations of Banshu hand-stretched somen noodles.

    
  • 

    Jukuseimen

    These hand-stretched somen noodles are carefully made by qualified noodle artisans who hold national qualifications certified by the Ministry of Health, Labor and Welfare for the purpose of handing down the artisanal techniques of Ibonoito. This hand-stretched somen is slowly aged in a warehouse exclusive to the Association for one year after production.

    Thickness:

    0.70–0.90mm

    Length of noodles:

    19cm

    Count/weight per bundle:

    Approx. 400/50g

    Produced:

    December – March

    

    
  • 

    Joukyu

    These hand-stretched somen noodles are wrapped in an obi band with a storied history among Ibonoito noodles. They are made through an 11-step process, aged and stretched repeatedly through traditional methods to become a finished product. Accounting for about 80% of total production, they are our most beloved masterpiece.

    Thickness:

    0.70–0.90mm

    Length of noodles:

    19cm

    Count/weight per bundle:

    Approx. 400/50g

    Produced:

    October – April

    
  • 

    Futozukuri

    This superb product has a novel taste born of techniques handed down over the years. Made with Kitahonami wheat from Hokkaido, the needles have a bright, clear tone and chewy texture. Their production makes use of hand-stretching techniques to create a hand-stretched somen a bit thicker than usual, for a pleasant al dente bite. Ibonoito Futozukuri is made from wheat grown in the spacious terrain of Hokkaido.

    Thickness:

    1.10–1.50mm

    Length of noodles:

    19cm

    Count/weight per bundle:

    Approx. 270/80g

    Produced:

    May, September

    
  • 

    Hiyamugi

    These noodles are made a bit thicker than somen noodles for a chewy texture, yet have a softness that comes from flour used exclusively for hiyamugi noodles. Red and blue colored noodles add color for enjoyment at home in every season.

    Thickness:

    1.30–1.70mm

    Length of noodles:

    24cm

    Count/weight per bundle:

    Approx. 390/200g

    Produced:

    May, September

    

• Udon

  • 

    Udon Hijiri

    Made with flour from specified millers, these noodles fully bring out the taste of the flour. The noodles are slightly flattened to shorten boiling time, yet hold up to long cooking. They are perfect for hot pots, straight-from-the-pot udon, simmered udon, chilled udon, and a wide range of other dishes.

    Width of noodles:

    Approx. 2.90mm

    Thickness of noodles:

    Approx. 1.40mm

    Length of noodles:

    19cm

    Count/weight per bundle:

    Approx. 110/100g

    Produced:

    Year-round

    

• Chukamen

  • 

    Ryu no Yume

    Hand-stretched Chinese noodles made through hand-stretching techniques that inherit the traditions of Ibonoito hand-stretched somen. These noodles feature flour carefully selected to highlight the distinctive flavor and texture of Chinese noodles, as well as a unique formulation that undergoes repeated scrutiny. The production method, too, has undergone many refinements and improvements, producing the noodles through repeated aging.

    Width of noodles:

    1.20–1.60mm

    Thickness of noodles:

    19cm

    Count/weight per bundle:

    Approx. 240/80g

    Produced:

    Year-round