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.
In Summer, they are served chilled, even in iced water, as そうめん somen. The same noodles, served in a hot soup are にうめんniumen and the name would be a contraction of “ni(-ru” (cooking) and “soumen”. I’m not sure of that.
Well, niumen often make a simple light supper. They are said to be easy to digest.
Kakinoki-take (persimmon tree mushrooms)
Fresh shrimps, boiled. Add ginger, chili pepper and sudachi lemon to the boiling broth of shrimps and mushrooms. Serve with a bouquet of chervil.