In the Middle Age, it was modified as a Buddhist monk's snack, and then it became much popular food for ordinary people in Edo period. Dividing the stretched Soumen requires the skill as well. The chewy dough made me perspired in just one time trial. Making Soumen starts four in a cold winter morning by kneading the flour. It takes about 36 hours to undergo the final inspection after five times maturing.
Visitors can see the actual manufacturing process through the glass.
The Soumen dried in the sunlight is cut into 19 centimeters in length before the packing. All the packages are to be matured in the storehouse during the rainy season. The product is shipped in the hot summer. The Soumen of this area has won the nationwide reputation. In the center top is standard Soumen, other variations included are longer size, colored ones, and others.