[God’s Thread] The Art of Somen: 300 Years of Japanese Handmade Perfection

[God’s Thread] The Art of Somen: 300 Years of Japanese Handmade Perfection

Kumamoto, Nankan Town – “Yuki no Ito Somen, Saruwatari Noodle Shop” Today, we’ll show you the 300-year tradition of making somen noodles. 10th-generation owner, Keitaro Morodomi, 38 years old He inherited the noodle-making methods passed down from his grandmother. A rare craftsman who handles every step – from resting the dough to hand-pulling – entirely by hand. Noodles that have been rested and aged overnight. They are hung onto bamboo rods in a figure-eight shape. The whole process takes about six to seven hours. It’s a task that really requires patience. Work begins every morning at 3 a.m. From the feel in my hands, I think about what will happen next… …how well the dough has aged, and whether it will turn out well. I’m always thinking about that. I check if the dough’s moisture content matches today’s temperature and humidity. That balance is really important. If I lose focus, the noodles can end up spaced too far apart, or the work can become sloppy. So I make a conscious effort to work carefully. — Six hours later — The “Kakemaki” process that began at 3 a.m. has been going on for six hours, and still continues. His focus is unshaken, his concentration intense. This marks the end of the final “Kakemaki” step. Without taking a break, he kneads dough for the next day. Two types of domestic wheat flour are blended. Saltwater. At this stage, I could say the final quality of the noodles is already decided. I prepare the dough the day before, predicting the next day’s weather, humidity, and temperature. Then we adjust the salt concentration in the brine and the amount of water accordingly. If that’s not right, the noodles won’t turn out. Sometimes the whole batch can’t be sold. This is a full-body process that requires strength. We let it rest like this for a while. Once the dough softens through resting, work resumes. This completes the “Dagokone” kneading stage. As noon approaches, customers start arriving. If boiled a little longer, it’s delicious as chilled somen, and also works well in hot broth or clear soups. Sorry to keep you waiting. Please come again. Thank you very much. “Yuki no Ito Somen” currently has a one-year waiting list. Orders were once halted, but due to many customer requests, sales resumed. That’s why he spends nearly 16 hours a day, almost every day,
devoting time and effort to making somen. “Kobiki” – pulling and stretching the noodles. Each strand is carefully, gently extended. Depending on how well the noodles have aged, pulling too much during “Kobiki” can overstretch them, making them too thin and causing them to snap. If you don’t pull enough, the opposite happens – the stretching stops, and the noodles become too thick. Until I got the hang of it, I would often overstretch them, and failed a lot. But without those failures, I wouldn’t be able to do it like I can now. Flattening the dough and cutting it into spirals – “Kirimawashi.” Cutting at equal intervals – this takes total concentration. From here, they are thinned to about 3 cm in diameter. Craftsmanship devoted to every step. Adjusting the amount of twisting – the “yori” – while monitoring
temperature, humidity, and flour condition. Next, the noodles are aged further and thinned to about 1 cm –
a process called “Koyori.” Today it’s raining, so the noodles are dried over charcoal. If the weather is good, they are sun-dried. “Yuki no Ito” are thin noodles stretched and dried in the sun. “Magari Somen” are dried over charcoal. The charcoal aroma clings to the noodles, giving them a deep flavor. But because charcoal is used, oxygen is thin and the room temperature rises, making summer extremely hot. Even so, preserving and passing on tradition is what Keitaro values most. “Hashiwake” – separating with chopsticks. The noodles are stretched thinner. While separating any noodles stuck together, they are carefully stretched. The tension is adjusted so they are not overstretched,
keeping the thickness uniform. If overstretched, they snap – so this step also requires focus. The stretched noodles are dried over charcoal. I’m particular about every step. From start to finish. The method hasn’t changed since the Edo period. The process itself is the essence of my craft. I learned this method from my grandmother, who in turn learned it from her grandmother. My grandmother has passed away, but when I was training, we worked together. Now that she’s gone, I make them alone. When I’m making noodles, I remember the times I made them with her. At those moments, I feel connected to her. That’s how it feels. Finally, the noodles are wound using a bending frame. This is also a method practiced since the Edo period. They are tied with washi paper to finish. And that completes the “Magari Somen.” “Yuki no Ito Somen” A somen so sought-after, you can’t buy it right away. Yet behind the popularity, there are challenges to overcome. There are ten traditional Nankan somen makers in the town, and all are struggling with a lack of successors. Since it’s been passed down to me from my ancestors, my goal is to pass it on to the next generation. That’s my aim. I actively accept interviews even from individuals, because more people need to know about this. Otherwise, it has no meaning. So I’m working hard on that too. – Preserving a tradition that has lasted 300 years – Special thanks to:
“Yuki no Ito Somen, Saruwatari Noodle Shop”

Step into the mesmerizing world of Saruwatari Seimenjo (Yuki no Ito Somen), located in Nankan‑machi, Tamana District, Kumamoto Prefecture. For over 300 years, this family-run noodle workshop has preserved the ancient art of handmade somen production—so meticulously crafted that it was once presented as a tribute to the Tokugawa shogunate.

In this video, we shadow the legendary master craftsman, whose laser‑like focus and almost supernatural technique—what we call “God’s Thread”—bring each delicate noodle to life with breathtaking precision.

Want to visit or send your love in a gift?

Official Website: Learn more about their history, craftsmanship, and shop info.
https://yukinoito-soumen.com/

Visit the Workshop (Google Maps)
https://maps.app.goo.gl/v65xPDrT8otbZtD18

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熊本県玉名郡南関町にある老舗「雪の糸素麺 猿渡製麺所」。
なんと300年以上にわたり、機械を使わない手延べ・手打ち製法で伝統を守り続けてきました。かつては徳川将軍家へ献上された由緒ある文化です。

この動画では、匠の信じられない集中力と技にスポットライトを当てました。まるで超人的な職人技が、一本一本の麺に命を吹き込む瞬間をご覧ください。

雪の糸素麺 猿渡製麺所Googleマップ
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https://yukinoito-soumen.com/

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