Japanese Food Tips

Somen, an extremely thin white noodle, is a typical Japanese summer dish. It is usually eaten at home and at speciality somen restaurants. It was first made in the 12th century, and became popular around the 16th century. To make somen, flour, water and salt are kneaded and then dried and cut to a diameter of less than 1.3 mm. Somen is sold as dried or dried until nearly raw. When cooked at home, it is boiled for a few minutes, and immediately rinsed with water. It is eaten with chilled noodle soup made from soy sauce and bonito soup, and with some flavors such as chopped negi (long green onion), sesame, grated ginger or green shiso leaf (aojiso or oba) added. Somen varies depending on the region. The most famous are Yaki-saba-somen (grilled Atlantic mackerel with thin white noodles) in Shiga Prefecture, Tai-somen (simmered sea bream with thin white noodles) in Ehime Prefecture, and Somin-tashiya (Okinawa-style fried thin white noodles) in Okinawa Prefecture. These recipes are on our website. Please try them, and, if you come to Japan, why not buy somen?