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Regional Cuisine Ookado Somen Making
Organized by Kyoko Takano
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Number of Guests
2 - 6 guests
Taste Toyama craftsmanship through a guided facilities tour, where you can give this historical noodle-crafting a try and enjoy a delicious local lunch.
Watch the last master craftsmen of Ookado somen at work in a traditional venue.
Enjoy regional specialties only available here, and make them yourself.
Experience the charms of the former Kaga domain while you immerse in Toyama’s natural winter wonders.
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!
Guided tour of facilities
Guided hands-on somen-making class
Traditional Toyama-style lunch
Take-home Ookado somen
Transportation to and from the experience
Meeting Point and Meeting Time
Details will be shared upon booking.
Only available November-March, during the production season. Please be aware of local weather conditions and dress accordingly.
This is a working commercial factory, so appropriate health-regulation measures are taken to protect guests, products, and staff.
Takaoka in western Toyama is the second largest city in the prefecture. Know as the "Land of Water," this area is abundant with natural spring water from seven large rivers. During the Edo period, under the Maeda family, the region became known for its impeccable craftsmanship. Popular crafts include copper and lacquerware. The area is also known for its temples, including the beautiful Zuiryuji Temple.
Place a Booking
Select at least 2 guests
Select at least 2 guests
(12 - 80)
(6 - 11)
Earliest available date: March 11, 2024
Please note that the time is in Japan Standard Time.