![]() ½ – 1 cup cold (iced) water (if you use concentrated Men-tsuyu) Toppings: your choice of grated fresh ginger, chopped scallions, julienned cucumber, thinly sliced shiso leaves, etcĭipping Sauce: ¼ cup Bottled Men-tsuyu (Noodle Soup Base) Noodles: 4 bundles dried sōmen noodles (look for そうめん on the packaging) As the noodles pass by, diners fetch them out with chopsticks and dip them into their men-tsuyu. Dexterity is key, however, because the noodles are out of commission once they hit the end of the flume. For a more relaxing sōmen experience, try the quick and simple recipe, adapted from Just One Cookbook, below! No bamboo river required.Īnd maybe between all the mint candies, ghost stories, watermelon violence, and cold noodles, your AC unit might just get a break. The bamboo “river” carries the sōmen in a matrix of ice cold water. The noodles are placed in long bamboo flume across the restaurant. Some restaurants, especially venues in a southern Japanese town called Tōsenkyō, offer nagashi-sōmen, or flowing noodles, in the summer. Sōmen is served cold, sometimes even on ice, with a lightly flavored dipping sauce, men-tsuyu, and fresh toppings like cucumber, ginger, scallions, or myoga. At less than 1.3mm in diameter, they are the angel hair pasta of the Japanese noodle family. Sōm en (そうめん, 素麺) are very thin noodles made of wheat flour. If smashed watermelon isn’t appealing, refreshing sōmen can act as the perfect summer meal.
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