Somen is a very thin kind of Japanese noodle, and fushi is a by-product of the drying process in somen production. These noodles are hung up to dry, and the dried curvy part is cut off and kept as fushi. Fushi, with its slightly chewy texture when boiled, is a popular ingredient for a variety of local dishes, and can be stewed in a soup, or boiled in water to be added to rice porridge or salad. You can also mist spray it with water and deep-fry it to make a crispy snack.
Where to buy:
Local Speciality Store "Nara Mahoroba Museum" near Mitsukoshimae Station (Hanzomon line, Ginza line).