Summer time means the return of many things; the sweltering heat, humidity, festivals, mosquitoes and soumen. Soumen noodles are similar to Ramen being that they are also made with wheat flour, the difference is they are really thin and served cold. The basic soumen eating method is like tsukemen. Start by scooping up a mouthful with chopsticks, dip the bundle in a light, thin broth called tsuyu, and then slurp them up. The broth is typically made with a katsuobushi base and is then flavored to preference with green onion, ginger and other ground up wild plants.
A specialty method of soumen involves customers sitting around a bamboo track that is filled with flowing, icy water. Ordered noodles they are delivered via the stream and diners must catch their lunch as it flows by. This type of soumen shop is commonly found near naturally occurring bodies of water, and there are even some establishments where customers actually pull their noodles from the physical stream itself.
My experience with soumen was at a nearby waterfall in Niigata. Naena falls is a popular attraction, and it seemed only fitting to set up a nagashi soumen shop for hungry visitors. The shop offers the traditional bamboo pipe method of delivery as well as small, round tables with a circular track for flowing water. On the day we visited, just like every other trip to Naena, it was pouring down rain. We opted to sit at one of the non-traditional tables because they were located under the awning roof. It was still quite enjoyable with a lovely view of the river rushing by right nearby.
Our basket of noodles was placed in the center of our table which allowed us to gauge how much we wanted spinning around at one time. A small teapot of cold tsuyu broth was also delievered along with the various condiments for flavoring the savory soup. The cold noodles would have been better suited for a day that was actually hot, we really do luck out with the worst weather every time we visit the falls. At least it was delicious! The whole experience was fun even if it was a bit hokey and touristy. I am still glad we finally tried nagashi soumen.
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| Catch your own lunch! |
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| Tsuyu for dipping. |
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| The noodles are really thin, like Japanese angel hair pasta. |
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| The more traditional method using bamboo pipes. Too bad it was raining when we were there. |
