Difference between revisions of "Somen"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Japanese ([^cC])(.*)\]\]" to "Category:Japanese cuisine Category:$1$2 Recipes") |
||
| Line 14: | Line 14: | ||
[[Category:Somen| ]] | [[Category:Somen| ]] | ||
| − | [[Category:Japanese noodles]] | + | [[Category:Japanese cuisine]] |
| + | [[Category:noodles Recipes]] | ||
[[Category:Asian wheat noodles]] | [[Category:Asian wheat noodles]] | ||
Latest revision as of 15:04, 8 May 2012
About Somen
Wikipedia Article About Somen on Wikipedia
Sōmen (Japanese: 素麺, 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 next thicker wheat noodles are called hiyamugi and even thicker Japanese wheat noodles are called udon.
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.
