Carrot tsuyu for hand-pulled somen noodles


Today somen, Japanese Summer chilled vermicelli, with two particularities.


I have finer and better noodles than average. They are more expensive because they are still made traditionally.


手延そうめん tenobe somen. Hand-pulled vermicelli noodles.
On the site of the brand 揖保乃糸Ibonoito (click here) you can see old prints of hand-making of these noddles. They have been introduced in Japan from China hundreds of years ago.

Here is a series of videos on how they are actually made now. Yes, there are 11 videos. Needless to say I’m not going to make mines so soon.


I have seen this in a shop. I made carrot juice to make the tsuyu (dipping sauce). I’ve simply added grate fresh young ginger and a little shoyu soy sauce to the juice.


Garnishing items : goya squash, red sweet chili, molokheya leaves, eringi tsukemono and tomato agar.
It’s called kake-somen or bukakke-somen when you pour the tsuyu on top.



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