4.3.5 Somen and Soy Sauce

Somen: wheat and cold water are kneaded together, then stretched out into fine, thin noodles and dried in the sun. These are the oldest form of noodles found in Japan, and it is said they have their roots in China. The noodles produced on Shodoshima island, one of the top three somen producing regions in Japan, are well known for their firm texture and distinctive flavor.
Soy Sauce: produced by fermenting boiled soybeans and wheat, soy sauce has been made in Kagawa for over 400 years. Kagawa soy sauce is famous nationally, and traditional production methods are passed down from generation to generation. Soy sauce is an indispensable condiment when eating Sanuki udon noodles.