Glossary - Ingredients

Somen noodles


Dried wheat noodles, long and thin and boiled in an instant


Wheat noodles with water and salt kneaded in, then coated in vegetable oil, stretched thin, and dried in the sun. Normally boiled, then splashed with cold water and dipped in sauce before eating. In Japan, noodles with a diameter of 1.3 mm or less are called "somen", and those with a diameter between 1.3 mm and 1.7 mm are called "hiyamugi". However, in the case of hand-pulled noodles, those with a diameter of less than 1.7 mm can also be called "somen".


Lower in calories than other varieties of noodles. Somen also have selenium which acts as an antioxidant, and minerals like molybdenum which helps iron work more effectively in the body.


Store in a well-ventilated area with no direct sunlight since moisture affects the noodles. Boiled noodles can be kept for 2-3 days in the refrigerator. to preserve flavor.


When somen noodles are boiled in warm broth, it is called "nyumen".

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