Regional Cuisine Ookado Somen Making

Ookado somen has its roots in the Noto peninsula, a cold area of Ishikawa prefecture known for its rich farmlands and harsh winters. In the depths of these snowy months, a unique form of somen noodle was developed, which has today become Toyama’s singular Ookado somen! At the height of its popularity in the Showa era, nearly 60 facilities produced this special noodle, known for its especially difficult wrapping process, “marumage.”

Now, only a few specialty craftsmen carry out the process in the depth of winter. During this season, the Shogawa River is chilled to freezing, its waters making for incredibly smooth and delicate dough. Cold breezes blow down from surrounding mountains, drying the noodles completely before they are rolled by hand into their unique marumage shape.

This is your chance to experience this rare, hand-made “fairy somen” that was once the official somen noodle of the Kaga clan, rulers of Western Japan. You’ll first watch master craftsmen pulling the somen noodles from rafters to create long noodles and then winding them into their characteristic marumage shape.

Creating this shape perfectly from the stiffened noodles takes years of training, but you’ll be guided through easy steps to make your own Ookado somen to take home. Guests use a pliable, half-dried dough, which will give your noodles a fresh texture that you can only try as a participant in this experience!

Afterward, take a guided walk through the production facility grounds and towards the renovated farmhouse, “Farm Restaurant Ookado,” where you will enjoy the finest regional cuisine. Of course, featuring Ookado somen!