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Encyclopedia > Somen
Dried somen noodles
Dried somen noodles
Somen
Somen

Sōmen (Japanese: kanji: 素麺; hiragana: そうめん) 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 somen and the next thicker wheat noodles hiyamugi and even thicker Japanese wheat noodles udon is that somen is stretched while hiyamugi and udon are cut. Image File history File links Download high-resolution version (2316x1431, 739 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Somen ... Image File history File links Download high-resolution version (2316x1431, 739 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Somen ... Image File history File linksMetadata Download high-resolution version (1280x960, 262 KB) Somen, 素麺] File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Somen Metadata This file contains additional information, probably added from the digital camera or scanner used to... Image File history File linksMetadata Download high-resolution version (1280x960, 262 KB) Somen, 素麺] File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Somen Metadata This file contains additional information, probably added from the digital camera or scanner used to... Look up Noodle in Wiktionary, the free dictionary. ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... Look up flour in Wiktionary, the free dictionary. ... Tempura Udon Udon (Hiragana:うどん; Kanji:饂飩, rarely 餛飩; Traditional Chinese: , wÅ«dōng, sometimes 烏冬麵, wÅ«dōngmiàn) is a type of thick wheat-based noodle popular in Japanese cuisine. ...


Sōmen are usually served cold with a light flavored dipping broth or tsuyu, and noodles are dipped into the sauce, not poured over like other foods. The sauce is usually a katsuobushi based sauce that can be flavored with Welsh onion, ginger, or myoga. In the summer time sōmen chilled with ice is a popular meal to help stay cool. Somen served in hot soup is usually called "nyumen," and is frequently served in the winter much like soba or udon would be. Katsuobushi shavings from a package Katsuobushi (鰹節; かつおぶし) (Chinese: 柴魚; chai2 yu2; lit. ... Binomial name Allium fistulosum Linnaeus Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. ... Binomial name Zingiber officinale Roscoe Ginger is used extensively as a spice in cuisines throughout the world. ... Binomial name Zingiber mioga (Thunb. ...


Some restaurants offer sōmen served in the manner of “flowing noodles” in the summer. Flowing Somen is called "Nagashi Somen" in Japanese. 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 come down the flume and pass by, you pluck them out with your chopsticks and then dip them in a container of tsuyu. Catching the noodles requires a fair amount of dexterity, but the noodles that aren't caught by the time they get to the end usually aren't eaten, so diners are pressured to catch as much as they can. A select few luxurious establishments put their sōmen in real streams and the diners enjoy their meal in a beautiful garden setting.


External links

  • Teriyaki somen noodle recipe (with photo)

See also

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Somen
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  Results from FactBites:
 
Somen (337 words)
Somen can be boiled evenly inside and tightly on the surface (aldente) by adding water to lower the temperature when somen is boiling.
Somen is made with kneaded wheat flour, stretched into thin strips using vegetable oil.
Somen yellowed or moulded are too old to use.
Kikkoman Soy Sauce - Food Forum - Dried Tofu, Noodles and Starch (941 words)
Somen noodles are made by continually working and rolling out wheat flour with salt and water into ever-longer ropes that are about the thickness of an index finger.
Somen can be either hand-stretched or machine-stretched, but hand-stretched noodles are prized as a luxury item for their superior taste and texture.
Somen is served with a dipping sauce (tsuyu) and condiments such as chopped green onion, myoga, ground ginger root and sesame seeds.
  More results at FactBites »


 

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