"Ibo-no-ito" |
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Our hand-made somen, branded "Ibo-no-ito",is a production of natural taste, without any
chemicals, that really cools you in summer as Hiyashi (chilled)-somen, and warms you as Nyumen in other seasons.
Somen (finest vermicelli noodle) was traditionally made by farmers who availed themselves of their slack seasons in the valley of the Ibo River,now Tatsuno City.
Nowadays, it has been produced in the basins of the Chigusa River and the Yumesaki River,and other cities and towns as well.
Today,somen is shipped to everywhere from Hokkaido to Okinawa in spring and summer, to win a nationwide high reputation.
The history of somen-making in Harima Province goes back to the 14th century: the old documents in the prossesed of the temples and shrines in Kansai District mention making and eating of somen. The start of somen-making as an industry is reported to be in 1751〜71, when the feudal clan allowed and encouraged the farmers to produce somen for financial reson. Our Ibo-no-ito was industrialized as a speciality by the clan in 1804〜18. The Ibo River,which rises in the midst of Chugoku District and pours into the Seto Inland Sea,has provided her basin with good water and fertile field enough to grow high quality of wheat. In addition, the nice location of the basin has made it easy to get every material and energy for somen making and to ship the products by river and sea. Thus,every condition,particularly the kind climate with very little snow and abundant sunshine,has enabled the diligent, skilled craftsmen to produce the best somen in Japan. |
Our brand "Ibo-no-ito" talks:
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"Ibo-no-ito" is the official trademark of our hand-made somen that was legally registered in 1906,when there were lots of reproductions.
We have since made every effort not to disgrace our brand by respecting the traditional way of hand-making.
"Ibo-no-ito" is branded after the Ibo River, the mother of the best somen. Ibo comes from Iiho,an old village name mentioned in Harima Hudoki (records of the region), and iiho means good rice grain. |
| Features of "Ibo-no-ito" |
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Hand-made somen has been produced in many places today and the national production has risen to over 3,290,000 cartons and this has brought a keen competition in market.
To take a counter measure,we have persistently observed the traditional two-day method of production,in order to pack off high quality somen of delicious solidity, palatability and taste, under the strict manual.
All the products are at a time stocked in the 27 modern storehouses of good control and facility,after careful inspection. Our somen is shipped and sold, through our 130 agents,always with Quality Guaranteed. That's why our "Ibo-no-ito" is trusted and the best-seller in market. Besides somen,we deal with hand-made hiyamugi(vermicelli of middle size)and hand-made Futomen(vermicelli of similar size to udon), both of which are for all seasons and have the same high qualkity in solidity, palatability and taste as somen. And in 1987, we started producing hand-made udon which is good for either of chilling and simmering. |
| What we really recommend you: |
| Our Ibo-no-ito is an excellent keepable food because of its two-day method making. Somen is made in winter and its first passage of wet season is called "yaku". During the Yaku somen takes in moisture and has a heat in itself, which accelerates fermentation to savor by removing oil smell and get solider. What has been fermented over one year after all the process is called "hine. Hine awaits you at its best in taste and solidity. |
