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The birthplace of Somen is in Sakurai City, Nara

"Sakurai City is a town in the central part of Nara Prefecture, blessed with rich natural surroundings. In addition to fragments of the Jomon and Yayoi period pottery found in fields and farmlands, many ancient burial mounds from the Yayoi and Kofun periods remain, including keyhole-shaped tombs.

The city is home to numerous historic shrines and temples, including Omiwa Shrine in Miwa, one of the oldest in Japan, as well as Hase-dera Temple in Hase, Tanzan Shrine in Tonomine, and Tomi Shrine.

Sakurai City has historically been a hub for the distribution of timber from various areas of Nara Prefecture. This legacy has contributed to its ongoing reputation for a thriving lumber industry, earning it the nickname 'Wood Town Sakurai.

Additionally, Sakurai City is considered the birthplace of somen and is renowned for producing 'Miwa Somen,' one of Japan's top 3 varieties of somen."

Yamato Miwa somen is renowned as a local specialty for its thread-like texture and snow-like whiteness.

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Miwa Somen and Miwa Nyumen

Tracing back the noodle culture of Japan leads us to 'somen,' and tracing the history of somen takes us to 'Miwa somen.

According to legend, over 1,200 years ago, a descendant of the deity at Omiwa Shrine named Tanenushi began making somen in the Miwa area to help people suffering from famine and disease, guided by divine will.

The Miwa area in Sakurai City features alluvial fan that allows for excellent water infiltration, supporting cultivation of high-quality, gluten-rich wheat. Additionally, the natural water flowing from Mt. Miwa and the surrounding mountains powered the water mills used to grind the wheat. The basin's unique climate also provided optimal conditions for stretching the noodles thin, making it an ideal location for producing somen.

During the Edo period, the Miwa area became bustling with travelers visiting Omiwa Shrine in Miwa or going on pilgrimages to Ise Shrine. Miwa somen grew popular among these travelers, and the hand-stretching technique is said to have been passed on to various regions.

In the 'Nihon San-kai Meibutsu Zue' (1754), it is highly praised: ‘Yamato Miwa somen is renowned as a local specialty for its thread-like texture and snow-like whiteness.‘ It does not become thick when boiled and surpasses somen from other regions.

Generally, people love eating somen on hot summer days. However, Miwa somen can also be enjoyed as 'Nyumen' with hot broth during the colder seasons, making it a versatile dish for all seasons. We hope to share the appeal of Nyumen(somen with hot broth), as we are proud to be the birthplace of this traditional dish.

Miwa Nyumen Restaurants List