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Hiyashi-somen (cold somen noodle) ｜ Our Regional Cuisines

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  • Saga Prefecture

    Hiyashi-somen (cold somen noodle)

Hiyashi-somen (cold somen noodle)

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  • Hiyashi-somen (cold somen noodle)
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  • Hiyashi-somen (cold somen noodle)

    Image source: Saga Prefecture Tourism Association

  • Main lore areas

    Kanzaki City

  • Main ingredients used

    Somen noodle

  • History/origin/related events

    Cold somen noodles have long been eaten in Saga Prefecture. Kanzaki Somen, a specialty of Kanzaki City located in the eastern part of the prefecture, is famous as one of the leading Somen brands in Kyushu. It is characterized by the umami and rich aroma of wheat, its crispy and strong texture, and its smooth and slippery texture. You can fully enjoy its charm by tightening it with ice water. In winter, it is enjoyed as Nyumen, as it does not fall apart while boiling. It is said that the Somen production began about 380 years ago when a monk from Shodoshima, who was traveling around the country, fell ill in Kanzaki and taught a local peddler how to make hand-pulled Somen noodles, who took good care of him. The production of Somen spread in Kanzaki partly because the land was suitable for wheat cultivation such as Saga's warm climate and high-quality water source. In the early days, it was often handmade as a side job for farmers during the winter. Later, people began to use water wheels to grind wheat, taking advantage of the abundant water supply, and there used to be more than 300 noodle makers in the area. Kanzaki is also the birthplace of machine-made Somen, having developed a roll-type noodle-making machine and being one of the first to introduce machine-made noodle production.

  • Opportunities and times of eating habits

    As a home-style dish, it is eaten during the hot summer months when people lack appetite. Also, during the cold winter months, Kanzaki Somen, a type of noodles that does not easily fall apart when cooked, is a popular choice for Nyumen (hot somen noodles).

  • How to eat

    Boil in plenty of boiling water, drain in a colander, and tighten it with ice water to remove the sliminess. Serve dipped in Men-tsuyu (Japanese noodle soup) with ginger, myoga, or other condiments.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture. "Kanzaki Somen Croquettes" using "Kanzaki Somen" as the batter for croquettes and "Kanzaki Men Kaiseki" are served at restaurants.

RECIPE

Ingredients (4 servings)

  • Somen noodles (dried) 320g
  • Hot water As needed
  • Shrimp 2
  • Tomatoes 20g
  • Cucumber 20g
  • [Yakumi (condiments)] Green Shiso 8
  • [Yakumi (condiments)] Ginger 1 piece
  • [Yakumi (condiments)] Myoga 3
  • [Noodle soup] Soy sauce 40ml
  • [Noodle soup] Mirin(=sweet rice wine) 40ml
  • [Noodle soup] Dashi (=Japanese soup stock) 1.5 cups

How to cook

  • 1. Put the noodles in pieces in a pot of boiling water and stir well with chopsticks to prevent them from sticking together.

  • 2. Boil for 2 to 3 minutes to desired consistency, then drain quickly in a colander and rinse in cold water.

  • 3. For the sauce, combine Soy sauce, Mirin(=sweet rice wine), and Dashi (=Japanese soup stock) in a saucepan and bring to a boil.

  • 4. Place the noodles in a bowl, sprinkle with cooked shrimp, tomatoes and cucumbers, and garnish with Men-tsuyu and condiments such as chopped green shiso, grated ginger and myoga.

provider : Saga Dietetic Association

Recipes vary depending on the region and home.

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516