Tokushima

Although called somen, its thickness is closer to hiyamugi. However, since it has been traditionally made as somen in a specific area of Tokushima Prefecture (Handa in Tsurugi Town), it is officially recognized as somen. Among all, “Okabe no Men” from the Okabe Noodle Factory is the most delicious. You can enjoy it in various dishes like nyumen, somen salad, or chanpuru—it tastes great in every preparation.

（Aiba Manabu）

Compared to regular somen, the noodles are thicker, firmer, and more flavorful. When boiled and chilled in cold water, its firmness is almost unrecognizable as somen. It’s also perfect for Okinawan somen chanpuru. Since it’s made in the Handa area of Tsurugi Town (formerly Handa Town), you can find specialty shops serving it nearby.

（Kitaoka Risa）

I’ve been eating this since I was little and never get tired of it. My favorite way to enjoy it is with grated sudachi peel sprinkled on top.

（Shinkai Maabo）

Rather than eating it at a restaurant, I usually prepare it at home. It’s cooked just like regular somen. In my house, we used to slice cucumber, ham, and eggs finely and eat it like Hiyashi Chuka. Handa somen is much thicker than ordinary somen, so it takes longer to cook. However, it’s delightfully chewy, satisfying, and one of my favorite noodles.

（Miiko）

A friend recommended it to me, so I bought some at a local supermarket. It’s about as thick as hiyamugi and has a great texture with a hint of sweetness in the noodles, making me a big fan. In summer, it’s the best when chilled, topped with plenty of sudachi, wakame, and chopped green onions, and enjoyed as bukkake somen.

（Hungry Seijin）

Unlike regular somen, these noodles are slightly thicker, have a firm texture, and are incredibly satisfying. They’re delicious as nyumen, cold pasta-style dishes, or chanpuru. I hope they become more popular!

（Chi）

Thicker than somen but goes down smoother than udon! Whether served cold or hot, it’s delicious either way.

（Fujita Miharu）

These thick somen have a satisfying texture! It’s tasty as bukkake, nyumen, or any preparation!

（Sumire）

My family only eats this somen. My top recommendation is cold somen with Ninben dipping sauce—it absolutely has to be Ninben.

（leopon）

When boiled, the noodles turn semi-transparent and silky smooth, offering an exceptional texture.

（Alpaca Ryokosha）

These noodles are delightfully thick! You can really taste the wheat. They are great as nyumen, and they even retain their texture in miso soup.

（Katatsumuri）

Slightly thick and smooth, these noodles are versatile and work well with both warm and cold sauces. The noodles are so tasty that I find myself eating them even without toppings. It’s great that they’re available in supermarkets in Kanagawa Prefecture, making it easy to keep them on hand at home.

（Satsuki）

Kitamuro Hakusen’s “Handa Tenobe Men: Kodawari Gokubuto Men” is incredibly delicious and satisfying. I always buy it by the box.

（Rex）

While fine and delicate somen is tasty, when it comes to somen in Tokushima, the thick and firm Handa Somen is the clear choice.

（Hana）

Despite being called somen, it’s much thicker than ordinary somen. However, it has long been recognized as somen in the region, so it’s officially allowed to use the name. The thickness gives it a hearty texture, and its elasticity and smoothness are reminiscent of udon. In summer, it’s enjoyed chilled like regular somen, while in winter, it’s served in warm soups, almost like ramen. Since it’s saltier than regular somen, it needs to be rinsed well after boiling, but its thickness ensures it won’t break easily, even with rough handling.

（PUPPY）

Because Handa Somen is much thicker and firmer, I prefer to eat it mixed like pasta rather than as dipping noodles. I often enjoy it in a Japanese-style pasta preparation.

（Wasabi）

This was the highlight of lunch at my grandma’s house in the countryside.

（Kayobi no, maru megane.）

A rich soy sauce-based tonkotsu broth with a sukiyaki-like flavor, paired with sweet-savory simmered pork belly and tender noodles, makes for an appetite-inducing dish. Since the portions are smaller when eaten at a restaurant, it’s easy for children to enjoy. There are many shops in the prefecture, each offering its unique spin on the soup and meat. I highly recommend exploring the variety.

（Kitaoka Risa）

This is our local pride—a ramen with a rich, brown tonkotsu-based broth! The pork belly and raw egg toppings perfectly complement the intense flavor.

（Jomonjin）

It’s like sukiyaki turned into ramen! I love the one from “Ramen Toudai Daidou Honten.”

（Yuttari Mushi）

The sweet-savory, thick broth reminiscent of sukiyaki sauce is best enjoyed with a raw egg mixed in! I was introduced to “Daison” by a local friend during a trip, and it was amazing.

（Nijiiro no Kaiju）

A true soul food of Tokushima! Its rich flavor pairs perfectly with white rice. My top recommendation is “Yamakyo” in Tokushima City.

（Sugi）

The simmered pork and raw egg make it incredibly delicious.

（Sakai Hiroe）

I’ll never forget the first time I had Tokushima Ramen at my husband’s family home in Tokushima—it was a revelation! Every time we visit, I look forward to having it again. The small size portions are the perfect amount.

（Mu-chan）

I first tried it as a university student visiting Tokushima for a conference. My lab mates and I went to “Chuka Soba Inotani Honten.” I didn’t know much about noodles then, so I thought it was delicious on a normal level, but I remember my ramen-loving friend being so enthusiastic that I appreciated it even more.

（Suika）

A rich and hearty ramen topped with sweet-savory stir-fried pork belly. Mixing in the raw egg makes it even creamier and more satisfying. I’ve only tried it once at the famous “Chuka Soba Inotani Honten.” If I have the chance to visit Tokushima again, I’d love to enjoy it with a beer.

（Maru）

A nostalgic taste from my student days. The pork belly topping and the tonkotsu-soy sauce broth have a bold punch. The addition of a raw egg was shocking at first but soon became addictive!

（Curry）

I tried it during a trip to Tokushima. I recommend “Chuka Soba Inotani Honten” not just for the ramen but also for its ambiance. Despite its rich appearance, the ramen is surprisingly light and easy to eat.

（Suiran）

One of the iconic local ramen varieties is Tokushima Ramen, and among them, “Chuka Soba Inotani Honten” stands out. My favorite order is “Chuka Soba (meat added, medium size)” without an egg, instead adding bamboo shoots as a topping, and a side dish of rice.

（Hana）

About ten years ago, I visited Tokushima, my mother’s hometown, and was blown away by the unforgettable flavor of Tokushima Ramen. The punchy tonkotsu-soy sauce broth left me “knocked out.” I’d love to have it again!

（ft）

As someone who lived in Tokushima for eight years, I recommend “Shina Soba Sanpa,” my pick for the underdog of Tokushima Ramen. My favorite location is the Kurosaki branch in Naruto City. It doesn’t have the characteristic black soup but instead has white broth and also doesn’t have raw eggs, but is addictively delicious.

（Shushu Hime）

This local udon is served in a large wooden basin filled with freshly boiled noodles. You dip them in a sauce made with “jinzoku,” a small fish from nearby rivers. It’s a nostalgic dish that we used to enjoy during family gatherings during Obon.

（Tomomo）

Served in a wooden basin, the freshly boiled udon is paired with a dipping sauce made from river fish called jinzoku.

（Yukayo）

Freshly boiled udon is presented in a big wooden tub. While Kagawa’s udon is famous, Tokushima’s udon is just as delicious!

（Hana）

The silky noodles served in a large basin are fun to eat together with everyone! My recommendation is the udon from “Yamanose.”

（Maronie）

Handmade, freshly boiled udon is served in a basin and paired with a warm soy-based sauce made from jinzoku fish. The combination of the broth and firm noodles is exceptional. There are many restaurants serving Tarai Udon in Donari Town.

（Kitaoka Risa）

Unlike Kagawa’s firm and thick Sanuki udon, this hyper-local udon from Naruto City is in a league of its own. The noodles are curly, soft, and light, resembling “Donbei Udon.” Served in a simple iriko-based broth with toppings like green onions and fried tofu, it’s true local comfort food. Many shops operate out of converted homes, making it easy to pop in for a casual bite.

（riyon）

This specialty from Tokushima’s Naruto City features unevenly cut, soft noodles. The highlight is the niboshi-based broth, which is absolutely delightful. Tokushima has its “Four Great Noodles,” but I think that the Naruchuru Udon should join to make it the “Great Five.” My favorite is the “Uzushio Shokudo” in Naruto, where you can also enjoy fresh local fish dishes alongside the noodles.

（Taichan）

When it comes to Shikoku, most people think of Kagawa’s firm handmade udon, but Naruto’s udon stands apart with its soft and irregular noodles. It’s said that women originally made this dish. I tried it long ago before it was well-known, and the taste has stayed with me.

（M）

The flavorful broth makes it an excellent choice for a post-drinking meal!

（Sumire）

The noodles are thick and satisfying! While you can eat them at restaurants, I remember enjoying them at a local gathering where they were served with thick chikuwa—it was such a delicious memory.

（Hotatsuru）

You can find this soba near the “Vine Bridge in the Iya Valley,” a popular sightseeing spot. As a local, it’s a must-have for year-end soba.

（Jaki）

This is the part of Handa somen that remains rounded on the drying rods. The unique half-moon shape gives it a different texture from regular somen. It’s most commonly used in miso soup.

（PUPPY）