Yet, a noodle known for a taste as simple as the island it comes from, has even foreigners wondering how these thin, surprisingly scrumptious starches are made. The answer is with complete care and an old fashioned know-how. When visiting a somen factory, the building itself is not a factory at all, but a small barn-like house that can give a start to finish tour in under an hour.
Large wooden chopsticks are used to simply sift through the somen so that each strand of soon-to-be noodle wont stick to itself when set outside to dry. After about two hours of drying, the noodles are put on a machine where they are then cut into a shorter length where they can be packaged and sold.
Shodoshima may not have the waves of Miyazaki, the presence of big city Osaka, or Ise's pearls, but they do have noodles--and tasty ones at that.