Local manufacturers of somen noodles, a popular meal in summer to beat the heat, say the secret of their taste and texture comes from hanging them out to dry in the sun.

Somen producers hang the noodles out to dry in winter when the sun rises. Each noodle is 2 meters long and no thicker than 1 millimeter. Manufacturers say the winds that blow down the Suzuka mountain range add to their flavor and make them white.

However, a growing number of producers in Yokkaichi are using machines to dry their noodles because hanging them out in the sun is time-consuming work.

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By Sun Tzu on 28-01-2007