Made Using 600-Year-Old Artisanal Method: Ibonoito Hand-Pulled Ramen
From the makers of Japan’s most celebrated somen noodles comes this extraordinary hand-pulled ramen, crafted with the same precision and tradition that define Ibonoito’s legacy. Produced in the Banshu region of Hyogo Prefecture, these noodles are made using a 600-year-old technique passed down through generations. Each batch goes through an 11-step process over 36+ hours, where strands of dough are gently aged, stretched, and braided into rope-like bundles. This hand-pulled technique ensures a uniquely smooth and chewy texture that resists overcooking and holds beautifully in any ramen dish.
A Craft Rooted in Somen Tradition
Ibonoito is Japan’s most recognized name in somen noodles, and their mastery extends into these exceptional ramen strands. Made from carefully selected Japanese wheat, natural salt, and lye water, the noodles are free of unnecessary additives and reflect the brand’s deep commitment to quality and simplicity. Whether served in a clear shoyu broth or rich tonkotsu, these noodles offer a clean, springy bite that elevates every bowl.
How to Prepare:
Cook in boiling water for 5 minutes, then rinse well under cold water.
For cold ramen: rinse until the noodles reach the desired temperature.
For hot ramen: after rinsing, reheat briefly in hot water for 5 seconds before serving.
Mrs. Donabe's Recipe Suggestions
Make Your Own Shoyu Ramen
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