The summer is coming as usual, and it is the summer of the Reiwa First Year! Although the reign title has changed, yet the heat of summer never change, and the temperature is still rising. Scorching sunshine, continuous global warming, heatstroke alert, as well as Stop the Seasons in the Sun! Just in such hot summer, we should eat well so as to keep physical strength.
In Japan, talking about the classic food in summer, it must be the somen, which can gently fill your stomach when you have a poor appetite. This time, what I want to introduce to you is somen, a very good partner of your stomach. And, at the latter part of this article, I'd like to introduce to you the five fancy ways to eat somen I like very much, you'd better to have a try. Furthermore, Then let's get started!
→ Read an article about Tanabata [ Enjoy Tanabata Night ]
Most people think Nara Prefecture in Japan is the birthplace of somen, one of the convincing arguments is that a kind of dim sum introduced from China (Tang Dynasty) in the Nara period is the prototype of somen. By the way, it is not only the tanabata on July 7th, but also the Somen Festival. It is said that people used to eat somen on the day of tanabata to pray for disease-free, so on July 7th, let's come together to eat somen.
[ Pliable and smooth Ibonoito Somen ]
Speaking of somen, the most famous is Ibonoito Somen. Because it can not be overcooked and is full of elasticity, it is better to eat such cold noodle in the summer. The pure white and slender posture of Ibonoito Somen is exactly the same as the art, which can be divided into many grades such as Tokkyu(superior), Joukyu (advanced), Yoritsumugi and so on, among them, the most advanced one is a kind of super thin noodle that is called "Sanshin". Somehow, suddenly I want to eat somen now!
[ Warm-hearted Miwa Somen ]
Miwa Somen can be said the first ancestor of somen, which is said that Nara Prefecture is its birthplace. Although somen gives people a strong sense of summer, yet Miwa Somen is only produced during the severe cold period from November to March of the next year. It is said that this can reduce the salt, so that the noodle will be more slender, elastic and chewy. Miwa Somen is not easy to be overcooked, so it is most suitable for making Nyumen (noodles with soup) and fried noodles.
[ Unique Shodoshima Somen ]
When mention Kagawa Prefecture, we will think of udon, in fact, Shodoshima Island is also very famous as the producing area of somen. The characteristic of Shodoshima Somen is the sesame spread when stretch noodles (the oil is used in the process of stretching noodles). Therefore, such somen itself is yellowish, and the flavor is also somewhat different with other noodles, which is the unique somen of Shodoshima, the homeland of sesame oil. The Shodoshima Somen with highest grade shall be covered with a black "girdle"and looks very eye-catching.
The most interesting way to enjoy somen, it must be the Nagashi-somen. There are many places where you can eat the Nagashi-somen, then here I'd like to recommend you the best store.
Takinagashi Somen ( junp to web site )
Takinagashi Somen is a specialty store for Nagashi-somen located in Hyogo Prefecture, the birthplace of Ibonoito Somen. You just need to visit its website and you'll be clear at a glance, where you can enjoy the most attractive and exciting Nagashi-somen. As a signal of eating up, there will be cherry blossoms flowing to the guests with the water flow, which can be said very cute. You can take the bus to this store, although the traffic here is really inconvenient, it is still very worthwhile. As an aside, I have been living in Kansai for 12 years, but I have not visited it yet lol
This is a dish name that appeared in the language textbooks of previous elementary school. It sounds like the name of a skill, so it is unforgettable. I haven't made it and never eaten it, but I think it must be delicious.
Tomato Somen is a bit like cold pasta, a refreshing fancy way to eat. Because its western flavor is quite different with the usual somen, its taste is absolutely amazing.Its bright and beautiful appearance can also work up the appetite.
I like the curry udon and curry pasta very much, so I think curry shall be the perfect partner of somen. But I haven't tried it yet.
To deal with the tireness in summer, sticky things must be the best. Just adding okra, drosera regia, kelp bud, natto and other sticky things in the somen, that is the Sticky Somen.
For the author, the most exciting thing is this. Imagine the lover in tanabata and make a large amount of somen may be the most anticipated and enjoyable. Eating a large amount of somen yourself must be the miserable failure, so don't make this when you are alone~
It’s surprising that there are so many fancy ways to eat somen. Although it is delicious enough to cook or fry somen directly, it still has other ways to eat. Therefore, I decided to eat somen every day~!