Carrot tsuyu for hand-pulled somen noodles

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

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

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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.

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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.

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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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Serial Udon

A compilation about Japanese white wheat noodles. They are made without egg or anything. That’s why they are so white.
It is said that the first ones were made in Sanuki, Shikoku, inspired by Chinese similar all wheat pasta.

Udon (square section wheat noodles)

Jajamen (Morioka style), a vegetal version

Season of udon

Squirrel udon, Osaka style kitsune (kitsune udon may be called tanuki udon in some places)

Kare udon (served cold)


Fushi

Fushi, hand-pulled noodles and su-no-mono

duck tsukune fushi



Somen
(vermicelli type wheat noodles, usually served chilled in Summer)

White freshness

Sashimi somen

Umeboshi and tororo kombu

Hiyamugi with banbanji chicken

Niu-men (that’a another name for Winter (hot) somen)

Le marché du jour sur mes nouilles – market basket

So men became new men… gni ?

Salading those so-niu-men

Not yet on this blog, but there exist other “shapes” of “udon” : kishimen (flat like tagliatelle), and kyo-udon (thinner udon).

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And there are other noodles in Japan, for instance :

soba soba-mania / buckwheat noodles

And others… ramen, yaki soba or chuka soba, sara udon, bifun rice vermicelli,