Somen
Somen
Somen are Japan's finest noodles β thin white wheat noodles, typically less than 1.3 mm in diameter, served cold with a light dipping broth during the summer months. They cook in under two minutes, are refreshingly light and carry a delicate flavour that makes them the perfect counterpart to the bold, umami-rich tsuyu dipping sauce they are traditionally served with. Alongside the classic chilled somen with mentsuyu, they also appear in nagashi somen β the spectacular tradition of catching noodles flowing down a bamboo flume with chopsticks β and in various regional preparations throughout Japan.
The tools for somen preparation are minimal but specific. A large pot with enough capacity to boil noodles without them sticking together, combined with a colander for draining quickly, are the basics. After boiling, the noodles need to be rinsed under cold running water and, if not eaten immediately, kept in a bowl of ice water to prevent them from sticking together. A dedicated somen serving set β typically a glass or ceramic bowl with matching dipping cups β elevates the presentation significantly and is part of the summer dining aesthetic that somen represents in Japan.
Nagashi somen machines, which recreate the bamboo flume experience at the table using a small electric water pump, are also available in this collection and represent a genuinely fun and unusual dining experience for families and groups. They are a staple of Japanese summer entertaining and a conversation piece that guests consistently remember.
The condiments and dipping sauce components for somen β tsuyu concentrate, grated ginger, finely sliced spring onion, myoga and sesame β are covered in the ingredients section of the collection.
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Serve in our bowls and use our condiment dispensers for the dipping sauce.
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