Shodoshima Fushimen: Curved Hand-Stretched Noodle Ends
Fushimen are the curved thicker ends cut from hand-stretched somen where the noodle strand loops around two hanging rods. They are a purposeful process by-product rather than randomly broken...
At a glance
| Name | Shodoshima Fushimen: Curved Hand-Stretched Noodle Ends (Fushimen) |
|---|---|
| Prefecture | Kagawa |
| Region | Shikoku |
| Type | Thick curved sections left around the hanging rods of somen |
What is it?
Fushimen are the curved thicker ends cut from hand-stretched somen where the noodle strand loops around two hanging rods.
They are a purposeful process by-product rather than randomly broken thin noodles, with varied thickness and a chewy bite.
History and local context
The Shodoshima cooperative documents figure-eight hanging and cutting, while Kagawa records fushi no shippoku among island everyday foods.
Check wheat and sesame oil and boil the thicker center for the labeled time.
How to enjoy it
Taste the curved chew in warm dashi, shippoku-style vegetables, chilled noodles or stir-fries.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Shodoshima Fushimen: Curved Hand-Stretched Noodle Ends from?
It is associated with Kagawa, in the Shikoku region of Japan.
What kind of food is Shodoshima Fushimen: Curved Hand-Stretched Noodle Ends?
This guide classifies it as thick curved sections left around the hanging rods of somen. See the overview for its defining ingredients and texture.
Can I order Shodoshima Fushimen: Curved Hand-Stretched Noodle Ends online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
This section contains an advertising affiliate link to Rakuten Japan.