Manufacturing Process

小豆島の職人の手造り 手延べめん

Shodoshima hand-stretched noodles are said to have originated in the Keicho era (1600) of the Edo period when an islander returning from a pilgrimage to Ise visited Miwa in Nara Prefecture, learned the noodle-making technique, and brought it back to Shodoshima.

Hand-stretched noodle making spread among Shodoshima farmers because it could be produced at a family scale during the winter off-season for farming.

The secret to Shodoshima hand-stretched noodles lies in the island’s climate and the craftsmanship passed down for 400 years, using only simple, carefully selected domestic wheat, water, salt, and oil. Over two days, the dough is repeatedly aged, stretched, and twisted to create firm noodles with a unique chewy texture due to the high-water content method. The noodles are also finished with a smooth surface.

This is the secret behind the gloss, firmness, umami, and smooth texture of Shodoshima hand-stretched noodles.

FLOW

1

Mixing Process

Mixing Process

Mixing flour with salted water thoroughly — this process determines the quality.

2

板切り作業 イメージ

Cutting Process

The well-kneaded dough is shaped into a round disk, cut into a spiral, and formed into thick strands.

3

Oil Coating Process

Oil Coating Process

The dough is rolled into strands using a roller and shaped into rods while applying edible vegetable oil to the surface.

4

Thin Rolling Process

Thin Rolling Process

The dough is wound into a spiral in a hanpo — a shallow, wide oval-shaped container similar to a tub (a term from the Takamatsu dialect) — and left to rest for aging before being taken out.

5

Naka-yori and Ko-yori Process

Naka-yori and Ko-yori Process

The medium and fine stretching process, where the dough is gradually stretched into thinner strands.

6

Kakeba Process

Kakeba Process

The Kakeba process, where the stretched noodles are hung and wound onto rods for further drying and stretching.

7

Kobiki Process

The Kobiki process, where the noodles are given a final fine stretch to achieve their desired thinness.

8

Kadoboshi Process

Frame Drying Process

The Kadoboshi process, where noodles are hung on wooden frames and air-dried to maintain their shape and texture.