It's summer. It's time for somen.
When I wake up on Wednesday morning, me and my big hair (I seriously think some sort of Tease Fairy comes by and gives me 4 inches of mess) pick up the Los Angeles Times. Wednesday is the Food Section, and I'm all about it.
Last week, they had an article about Japanese Somen Noodles. Oh, yes.
Somen Noodles are super thin flour lengths of goodness. They are usually eaten ice cold during the summer. Japan is way humid (think New York and DC in the summer) and they created this cool down food. They are similar to soba (buckwheat) noodles, but thinner.
razor thin. I can't. Yuko, I need to come to Japan to learn to how to chop!
The Los Angeles Times has two recipes for the dipping sauce and other sides, but I went the easy route and bought a bottle at the Japanese store! Look for the words "Somen Tsuyu" on the bottle. It'll be the color of soy sauce.
As with other Japanese noodles, it is okay and expected that you slurp these up. It's not rude, it's the way to go.
You can put ANYTHING on the noodles. I'm sure someone in putting ham, Spam, chicken, fish, kamaboku (pink and white fish cakes), veggies, and everything else on these noodles.
Many put ginger in their dipping sauce...I was so hungry that I forgot to do this! :) There is also a yummy somen salad...I'll make that later this summer.
When it gets too hot this summer, have some somen. Have a good slurp!
Buy stuff at the Japanese store...or check out the Los Angeles Times article ("So Summery, so right: Somen" by Sonoko Sakai. Los Angeles Times, Food section, Wednesday, July 1, 2009) for Iced somen noodles and fried eggplant with soy-mirin dipping sauce and Iced somen noodles with chicken and vegetables with spicy ginger sesame sauce