Ume Somen Kishu Nanko Plum Hand-Stretched 250g

What is Ume Somen?
Ume Somen is a Japanese somen noodle made with powdered paste from Kishu Nanko Ume — the Nanko plum variety from Wakayama, considered the benchmark for umeboshi production in Japan. The plum paste is kneaded into the dough, giving the finished noodle a light plum aroma and a clean, tangy note that comes through against cold dipping sauce.

The noodles are made by the traditional hand-stretched aging method (tenobe): the dough is stretched in successive passes over hours, then rested and aged. The result is a thinner strand with a firm bite that holds its texture in cold water, separating cleanly rather than clumping.

Specifications

How to enjoy

Cold, the standard way: Boil for the time on the package (usually 1.5–2 minutes for tenobe somen), drain, rinse under cold water to stop the cooking, then ice. Serve with a chilled dipping sauce — ume vinegar mixed into mentsuyu works especially well here, echoing the plum note in the noodle itself.

Toppings: Shiso, myoga, grated ginger, sliced scallion, sesame seeds. Keep the toppings clean and herbal so the plum aroma stays present.

Warm option: Can also be served in a light dashi broth (nyumen) on cooler days — the plum note softens but the bite holds.

Pairing notes — Chilled junmai sake or mugi-cha. Sits well alongside grilled fish, cold tofu, or a small bowl of pickled vegetables. The ume note carries best on a hot day with cold sauce and minimal seasoning.