World Food Culture: Japanese Washoku - Introducing a recipe from 'So Refreshing: Somen Noodles with Scattered Condiments' [Official] Culinary Researcher Sayuri Ibusuki

World Food Culture: Japanese Washoku - 'So Refreshing: Somen Noodles with Scattered Condiments'
Introducing a recipe from the publication.

Speaking of somen, it is said that its origins were introduced to the Goto Islands in Kyushu and spread around Sakurai in Nara.
It is believed to date back to the Wei dynasty in China about 1,700 years ago, and in Japan, it is said to have been brought back from China by the Kentoshi (Japanese envoys to Tang China) during the Nara period.

When it comes to Nara somen, I personally love the version made with Yoshino kudzu starch, which offers a unique texture and an elegant, delicious flavor.
The smooth texture as it goes down the throat is delightful, and the beautiful, thin noodle strands are captivating.

There are various types of somen in Japan. Each has its own manufacturing method; for instance, Ibonoito and Handa noodles are made using a hand-stretched process that utilizes vegetable oil.
I believe oil was essential to achieving that wonderful, thin, smooth texture.
There is also a difference in noodle thickness depending on whether they are machine-made or hand-stretched.
For machine-made noodles:
◉ Somen: Less than 1.3mm in diameter
◉ Hiyamugi: 1.3mm or more and less than 1.7mm in diameter
For hand-stretched somen:
Noodles under 1.7mm in diameter can be labeled as either 'hand-stretched somen' or 'hand-stretched hiyamugi'.
This is because the hand-stretching process involves twisting and pulling, which causes subtle variations in the thickness and shape of the noodles.
Those who have made hand-kneaded soba or udon will likely understand this.

Somen is a traditional Japanese food that has been around for a long time.
I created this recipe to help you enjoy it even more.

It is still hot, so I hope you all enjoy some delicious cold noodle dishes.

Culinary Researcher Sayuri Ibusuki
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