In Banshu, four hours west of Tokyo, noodles are literally hung out to dry.
Asahi.com went to see how one particular noodle, called Ibonoito somen, is produced.
The noodles are hung in order to stretch them, using a tool called a hata. They are slowly pulled to reach between 1.6 and two meters. The tricky part is achieving this in adverse weather conditions and against changing winds.
Eventually the noodles will have only 13 percent water content. The full 11-step process can be seen here.
Source: http://www.cnngo.com/tokyo/eat/noodles-hung-out-dry-sun-075550
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