Somen

Origin

Somen are traditional Japanese wheat noodles stretched thin with oil, historically associated with summer entertaining. Flowing somen (nagashi somen) remains a playful seasonal custom.

How to make them

1. 01

   Boil dried somen for 1–2 minutes until just tender.

2. 02

   Drain and rinse thoroughly under ice-cold water.

3. 03

   Serve in cold water with ice cubes.

4. 04

   Dip into mentusuyu with ginger, green onion, or shiso.

Storage

Dried somen keeps up to a year in a cool, dry place. Cooked somen should be eaten the same day for best texture.

Popular dishes

• Zaru Somen

  Chilled somen with a light soy-dashi dipping sauce.

• Nagashi Somen

  Noodles sent down a bamboo flume of cold water for catching with chopsticks.

• Nyumen

  Warm somen in a gentle dashi broth for cooler days.

• Somen Salad

  Chilled somen tossed with vegetables, sesame dressing, and shredded egg or crab.

• Kimchi Somen

  Korean-inspired cold somen mixed with kimchi, sesame oil, and soft egg.