It’s Somen Season in Japan

2 comments

1. It was 33°C (91°F) in Tokyo the other day, so somen season is starting early in our household. While nagashi somen is a fun way to serve it (down a bamboo flume), I usually just serve it in a bowl of ice water. The dipping sauce or mentsuyu is just dashi seasoned with usukuchi soy sauce, sake, and a touch of sugar (here’s a [recipe for the sauce](https://youtu.be/cT5uRSABObk)). My favorite part is all the condiments you can serve with it, which let you change up the dipping sauce as you eat it. This time I served it with shiso, grated ginger, myoga, and kinome (sansho leaves), and the little plate on the side has some nori. What condiments do you like serving with your somen?

2. おいしいそう〜 I usually use the sesame dipping sauce or ponzu.