Marukatsu Takada Shoten

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“Kisaragi no ito” “Threads of February”

Somen of the highest quality is made even more delicate by the masterful hands  of our skilled experts.  When somen was hand stretched  it was always prepared in the cold month of February  (according to the lunar calendar) and came to be called “Kisaragi,” thus explaining its name.

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きさらぎの糸
三輪素麺・手延べ素麺のマル勝高田
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