I ate the ultimate cup of Handa Somen, which is characterized by chewy thick noodles, and soft chicken chashu while lining up at the Shirataki noodle booth of ``Machi★Asobi vol.27''



Handa somen is a type of somen made in the Handa district of Tsurugi-cho, Tokushima prefecture, and is characterized by its slightly thick shape and strong chewiness. Shirataki Seimen, which produces Handa somen noodles, was forming a queue at the venue of `` Machi★Asobi vol.27 '', so I lined up to see what kind of taste of somen noodles I could eat.

Machi★Asobi
https://www.machiasobi.com/

I found the Shirataki Seimen booth.



This is what the line looked like when we arrived around 12:30. Depending on the time of day, long lines could form.



As I waited in line, an attendant came to take my order with a menu. In addition to ``Regular Hot'' and ``Regular Cold,'' the menu also includes special menus such as ``

Minatani Special .'' However, the special menu has already sold out. This time, we ordered ``Regular Hot'', ``Regular Cold'', ``Regular Butsu'', and ``Our Rise''.



By the way, the details of the 'example' are as follows.




The examples of Butsu and Ourize were handed to me immediately after I ordered them.



Additionally, for every cup of Handa Somen you order, you will receive a clear file.



I was able to receive 'Regular Hot' and 'Regular Cold' in about 15 minutes after I started lining up.



“Regular On” looks like this. Handa somen noodles are topped with chopped green onions, boiled eggs, chicken chashu, chili peppers, and grated yuzu peel.



When you eat the noodles, you will notice that they have a distinctive crunchy texture. There is plenty of soup involved, and the soup jumps into your mouth at the same time as the noodles. According to Shirataki Seimen's

SNS post , the soup is made with ``Ibuki sardine, sea bream soup, Hidaka kelp, bonito flakes, and Nanyakan soup'', and the result is a strong umami flavor as well as a refreshing sourness from the grated yuzu skin. .



The chicken chashu has a moist and soft texture and is not dry at all. The spiciness of the chili peppers rounded out the flavor, and I could eat it till the end without getting bored.



``Regular cold'' is topped with boiled egg, sudachi, chicken chashu, and green seaweed on top of Handa somen. There were also two pieces of ice on top.



When you slurp the noodles, the ice-cold soup also comes to you at the same time. Compared to 'Regular Warm', the texture of the noodles felt stronger.



Even in the cold version, the chicken chashu remains tender. The sourness and coldness of the sudachi made it a refreshing cup.



The dough in this example is as soft as the bean paste, and the moment you put it in your mouth, the sweetness spreads across your tongue.



Ourize is a sweet carbonated drink with a strong sour taste. It went perfectly with the refreshing taste of somen noodles.



A forum related to this article has been set up on the GIGAZINE official Discord server. Anyone can write freely, so please feel free to comment!

• Discord | 'Have you ever eaten Tokushima's specialty 'Handa Somen'? ' | GIGAZINE
https://discord.com/channels/1037961069903216680/1168479074193260635

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