Sunday, June 18, 2017

How to Cook Somen, Japanese Summer Cold Noodles

      Today, my husband cooked this somen (素麺, そうめん), which is very thin Japanese noodles made of wheat flour. It's usually served cold and mostly eaten during summer. If you go to Japanese supermarket, there are many products of dried somen noodles you can choose from. My favorite one is this somen, Ibonoito (揖保乃糸), which is one of famous somen noodles made in Hyogo prefecture, Japan. Another famous somen noodle brand in Japan is Miwa Somen (三輪素麺), which is made in Nara prefecture.
Ibonoito Somen
      Today, I'm going to share how to cook somen noodles with you.

Dried Somen Noodles
Grated Ginger
Chopped Green Onion

1. Right after cooking somen noodles according to package, soak them in ice water.

2. Then, put mentsuyu, water, grated ginger and chopped green onions into a small cup according to your taste.

 3. Enjoy somen noodles with the dipping sauce. It's an optional, but I like adding umeboshi (梅干し) into the dipping sauce to add sour and salty flavor to it. I learned this tip from my grandfather. :) 

    My entries related to Japanese noodles can be seen here.

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    My entries related to foods my husband cooked can be seen here.

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