Olive oil works as an anti-oxidant and you can still enjoy its flavour in the finished noodle. Salt, an essential ingredient, acts on gluten, which is the main component of the wheat flour protein makeup and is used to increase its stickiness.
Completed in 2020, the new company building pays homage to Mount Miwa, with wooden fittings that reprise the ambience of the mountain woods, a dark grey structural frame mirroring the torii gates of Miwa Shrine and a stylish glass façade that fills the space with natural light. Every detail contributes to the identity of Marukatsu Takada, which stands on the principle of innovation through tradition.
Sūmen offers a rich variety of cold sōmen, with carefully selected soups and condiments and no artificial flavourings or preservatives added, for a new, healthy and delicious way of eating sōmen.
Author: Slower Journal