Shodoshima Fushimen
At a glance
| Name | Shodoshima Fushimen (Fushimen) |
|---|---|
| Prefecture | Kagawa |
| Region | Shikoku |
| Type | Curved end pieces from hand-stretched noodles |
What is it?
Fushimen are the curved, thicker portions that remain where hand-stretched somen, hiyamugi or udon hung over drying rods. Their mixed thickness gives soups and hot pots a pleasantly irregular chew.
History and local context
Shodoshima sells them as a resourceful noodle by-product, also called magari or kanzashi. Banshu calls similar pieces bachi somen, while Asakuchi in Okayama uses bachi in a local okonomiyaki.
How to enjoy it
Add to miso soup, clear soup or hot pot, or boil and serve with noodle dipping sauce. Stir during cooking because curved pieces nest together, follow the longer timing required by thick bends and check wheat.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Shodoshima Fushimen from?
It is associated with Kagawa, in the Shikoku region of Japan.
What kind of food is Shodoshima Fushimen?
This guide classifies it as curved end pieces from hand-stretched noodles. See the overview for its defining ingredients and texture.
Can I order Shodoshima Fushimen 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.
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