Sōmen

Nouilles sōmen

What it is

Sōmen dough is stretched by hand with cottonseed oil worked into it, drawn thinner on every pass until the strands measure under 1.3 millimetres. The better Miwa makers then store the dried bundles a year or more: that ageing, called hine, burns off the oil note and gives the noodle a bite that does not slacken in cold water.

In the kitchen

Ninety seconds is the whole cooking time, and the pot will foam over — keep a cup of cold water beside it and splash it in twice. Rinse and rub under cold water, then finish in iced water; warm sōmen goes slack within minutes.

Goes with

Myoga Shiso Ginger Katsuobushi (dried bonito) Kombu Sudachi

Same species

Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour

Also used with

Roasted barley tea

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