It is said that somen was first made in Japan in Sakurai City, Nara Prefecture, about 1,200 years ago to help people suffering from famine. It is now sold nationwide as Miwa Somen.
During the process, flour dough is rolled out using a special machine until it is 2 meters long and about 1 mm thin. After that, they are loosened with chopsticks to prevent them from sticking, dried for several hours, and then bundled and left to rest for at least six months before being shipped.