Somen for Dinner

Monday zoomed pass with 2 lessons in school with my sen-nen sei. Something to be happy about, the air=con was on in the afternoon!!! Wohoo!!! Felt so much better with the air-con on.

After going home, I was lazy and didn't go for my jog, so I only intend to eat an apple for dinner. BUT... my super nice landlady Aso-san called me and gave me somen for dinner. (cannot complain, cos it's delicious! Tmr I will jog! I will! I will! I will!)

Sōmen (素麺) are very thin, white Japanese noodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles hiyamugi and even thicker Japanese wheat noodles udon is mostly the size of the noodle. Somen noodles are stretched when made. Sōmen are usually served cold with a light flavored dipping sauce or tsuyu. The tsuyu is usually a katsuobushi-based sauce that can be flavored with Welsh onion, ginger, or myoga. In the summer, sōmen chilled with ice is a popular meal to help stay cool. It is actually like our 面线.



 Aso-san's "Teishoku" (定食)

Somen (素麺)

Nagashi Somen

Some restaurants offer "nagashi sōmen" (流しそうめん flowing noodles) in the summer. The noodles are placed in a long flume of bamboo across the length of the restaurant. The flume carries clear, ice-cold water. As the sōmen pass by, diners pluck them out with their chopsticks and dip them in tsuyu. Catching the noodles requires a fair amount of dexterity, but the noodles that are not caught by the time they get to the end usually are not eaten, so diners are pressured to catch as much as they can. I would like to try this, it sounds fun!

Information from Wikipedia :)