PHIILOSOPHY
A new concept from the past. Somen, a traditional food born and nurtured in the ancient capital of Nara, has evolved in Tokyo. We have evolved the traditional somen noodle, a traditional food born and nurtured in the ancient capital of Nara, to a new level in Tokyo. ON TOKYO" will introduce a new Japanese food culture to the world through the ultimate Somen.
SOMEN
Somen is made from wheat flour, salt, and water. It is a common manufacturing method to stretch it by hand using edible oil. However, ON TOKYO chose somen that uses Yoshino arrowroot and sun-dried salt without using any oil. There is no oxidation of the oil, and the noodles have a beautiful sheen and are smooth and smooth. Whether you eat it cold or hot, you'll be surprised at how the taste of the noodles has evolved.
Evolving somen in its birthplace
Miwa, Nara Prefecture, is the birthplace of somen noodles. It is the home of Omiwa Shrine, which has a history since prehistoric times as the oldest shrine in Japan. The town where Miwa Somen, which is synonymous with somen, was born, is blessed with abundant nature and clean water, and even today there are many manufacturers. Among the many makers, ON TOKYO came across Miwayamakatsu Seimen. It is a long-established store that has been in business since 1804. Currently, the 6th generation, Mr. Katsuyama Yamashita, who is called "Mensho", is creating innovative noodles without being content with tradition.
Original raw materials and special manufacturing method
The originality of Yamakatsu Seimen is its raw materials. Only carefully selected wheat, mineral-rich natural salt, and Yoshino arrowroot are used to make the noodles. No oils that cause oxidation are used. In addition, although wheat is generally made from medium and strong flours, Yamakatsu Seimen purposely chooses soft flour with less gluten and extracts only the delicious parts of wheat. The somen, which is made using both techniques and time while slowly aging at a low temperature, has a unique texture that is rich in umami and sweetness, and is gentle and soft.
Pursuing delicious and healthy noodles
In contrast to traditional somen manufacturing methods, Yamakatsu Seimen's credo is based on the two pillars of "delicious" and "good for the human body." The product name "Issujinawa" attached to the noodles created after trial and error contains Mr. Yamashita's new determination as a producer to "go this way single-mindedly." The "straight rope", which is produced with particular attention to both raw materials and manufacturing methods, continues to evolve in pursuit of even greater deliciousness.
DASHI
About soup stock
The mentsuyu that brings out the flavor of somen to the maximum is free of chemical seasonings. The gentle Kansai-style dashi contains makombu from Hokkaido (*the place of origin must be confirmed), honkarebushi from Makurazaki, Kagoshima, mirin from the Mikawa region of Aichi, and usukuchi soy sauce from the Kansai region (to confirm the brewing location). Only.
SAKE
We have a lineup of unique junmai sake, centered on Nara's famous sake, which has the charm of both tradition and innovation. From fresh new sake to matured sake that has accumulated many years, select according to the season and cuisine.
Carefully selected sake from Nara
We want you to taste Nara's sake along with Nara's somen noodles. With this in mind, ON TOKYO's sake list is a selection centered on Nara's sake. Nara is not only the birthplace of Soumen, but also the birthplace of Sake. It is the breweries in Nara that have revived the Muromachi period brewing method called "Bodhi Hashiro", which was born in Shorakuji Temple in Nara City, in the modern sake making process. The cutting-edge taste is based on a long history. We have selected a wide variety of unique sake from new sake to matured sake.
enjoy the pairing
Pairing and marriage are words originally used in the wine world. In recent years, pairing sake and food has become a common practice to enhance each other's enjoyment. Sake's true function as a food sake is to accept a wide range of flavors with ease, and it can be served cold or hot. It is also a pleasure to explore the compatibility of flavors at different temperatures, such as cold and warmed. ON TOKO proposes pairings that are not pinpoint, but rather relaxed and generous, a pairing that only sake with deep pockets can offer.
Conveying the thoughts of the sake brewery
One of the blessings for those of us who drink sake is that we live in the same country as the sake brewers, which means we have the opportunity to meet them. What kind of brewer brews sake, in what kind of place, and with what kind of passion? ON will hold sake meetings where sake brewers are invited as an opportunity for people who love sake to get together. Let's enjoy the time together to learn the background of sake and deepen the taste of each sake.