g Text Version
Beauty & Self
Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies

Bored? Games!
Take a Quiz
Rate My Photo

Family Travel
Southwest USA
Irish Culture
Home Finance
Comedy Movies
Romance Novels

All times in EST

Full Schedule
g Japanese Food Site

BellaOnline's Japanese Food Editor


Hiya Somen Chilled Noodles Recipe

Guest Author - Chidori Phillips

A popular summer dish in Japan is hiya somen or cold thin noodles. The recipe is the same whether they are eaten hot or cold and usually weather or season determines which variety is eaten at any given time. It is called “nyumen” when eaten hot and the noodles are served in the broth while hiya somen is served next to the broth as a dipping sauce on the side in a small cup.

Japanese somen noodles are so thin and wispy, they don’t weigh down the stomach when hot weather suppresses appetites. They also cook rapidly and don’t heat up your kitchen. In fact, you must stand over the stove to keep a close watch during cooking as the noodles go from undercooked to mushy in a matter of a minute. Remove from heat and rinse with cold water immediately to stop the residual heat from overcooking the noodles. Then, chill them in the refrigerator or in iced water.

The Japanese serve summertime somen in bowls filled with ice cubes to keep them cold. The tsutyu or dipping sauce, also chilled, is served on the side. One picks up a mouthful of noodles and dips it into the cup of broth before slurping it up.

Nagashi somen (flowing somen) is a popular and novel way of serving cold somen where the noodles float past the diners in a bamboo flume filled with chilled, streaming water, similar to the contemporary “floating” sushi bar where plates of sushi drift by on a current of water. Diners catch a mouthful of passing somen noodles with chopsticks. In Japan, some dining establishments use actual streams so guests can dine al fresco in a garden or forest-like setting.

Hiya Somen

2 bundled dried somen noodles

3 cups dashi
1 2” strip of dashi no konbu
½ cup. soy sauce
½ cup mirin, Japanese cooking rice wine
optional: shouga, pickled ginger for garnish/topping

Bring the dashi and konbu to a simmer. Turn off heat and add soy sauce and mirin. Chill well.

Bring a large pot of water to a boil. Add somen and stir to separate noodles. Allow this to boil for a few minutes. If it foams up, add a little bit of water or lower heat. When the noodles are tender soft (not al dente and not mushy), drain in a colander and rinse with cold water to stop the cooking process. Chill the noodles by placing in a covered container in the refrigerator or in a bowl of ice cubes.

Place a serving of noodles in an individual dish. Pour about ¾ cup of tsuyu in a small cup and serve alongside the somen noodles. Pickled ginger makes a nice accompaniment for this. Enjoy.

This site needs an editor - click to learn more!

Add Hiya+Somen+Chilled+Noodles+Recipe to Twitter Add Hiya+Somen+Chilled+Noodles+Recipe to Facebook Add Hiya+Somen+Chilled+Noodles+Recipe to MySpace Add Hiya+Somen+Chilled+Noodles+Recipe to Del.icio.us Digg Hiya+Somen+Chilled+Noodles+Recipe Add Hiya+Somen+Chilled+Noodles+Recipe to Yahoo My Web Add Hiya+Somen+Chilled+Noodles+Recipe to Google Bookmarks Add Hiya+Somen+Chilled+Noodles+Recipe to Stumbleupon Add Hiya+Somen+Chilled+Noodles+Recipe to Reddit

RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map

For FREE email updates, subscribe to the Japanese Food Newsletter

Past Issues

Printer Friendly
tell friend
Tell a Friend
Email Editor

Content copyright © 2014 by Chidori Phillips. All rights reserved.
This content was written by Chidori Phillips. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.


g features
Nabeyaki Udon Recipe

Tori no Kara-age Recipe

Sata Andagi Okinawa Doughnuts Recipe

Archives | Site Map


Past Issues

Less than Monthly

BellaOnline on Facebook

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor