[Harima]
Banshu Noodle

Banshu Noodle

Rediscover the rich flavors of Japan from Banshu

The Banshu region, blessed with a climate ideal for noodle production, has flourished as a center for dried noodles—somen, hiyamugi, udon, and soba—developing through mechanized production since the mid-Meiji era. Today, it is one of the nation’s leading dried noodle producers. Made from carefully selected wheat and salt, these noodles are known for their consistently high quality. Increased regional productivity ensures a stable supply, delivering these products to consumers throughout Japan.

• Hyogo Prefecture Dried Noodle Association

• Light-Colored Soy Sauce
  
  A light-colored soy sauce that enhances the natural color and flavor of each ingredient　Tatsuno City
• Hand-Pulled Somen Noodles–Ibonoito
  
  A flavor passed down over six centuries