Japan is known for different cuisines that originated hundreds to thousands of years ago. They are one of the countries that highly value their traditions that they are able to incorporate these with their daily lives. The most common tradition that their ancestors have passed down to younger generations is the recipe of their cultural cuisines. This is why Japan is famous for their preservation of original recipe of traditional food.
Miwa Somen is popular during summer season. Since it is usually served cold, Japanese people find this refreshing to eat when the temperature is high. It is also the perfect dish to serve for one’s group of friends as this is more enjoyable when shared with others.
History of Miwa Somen
Miwa Somen originated in Omiwa Shrine, the oldest shrine not just in Miwa but in whole Japan. The priest ordered the creation of Somen to suffice the hunger of the town people. People believe it to be around one thousand two hundred (1200) years now. This was even before Japan introduced ramen and udon. Somen “素麺” are thin noodles made with wheat flour and usually high in sodium. People say that China highly influenced Somen. Makers learned to extend the noodles with the help of oil. As time passed by, technology improved the production of Miwa Somen. Producers then added a grinder to the production process so the noodles became thinner and longer. Also, the name “Somen” came from the Chinese word “Soumenu”. Up to this day, Miwa Somen is famous for its high quality and long history.
Apparently, this kind of noodles is used not just in Japan but also in other East Asian countries such as China and Korea. It is typically less than 1.3mm in diameter and served cold with “shoyu” and “dashi”. Somen is almost identical to Hiyamugi “冷麦” – another Japanese thin noodles.
However, the standout characteristic of Miwa Somen is that the thinner the noodles are, the better it is. The highest and most expensive grade would only be around 0.3 to 0.5mm in diameter. Letting it dry for over two days also makes the noodles firmer.
Facts About Miwa Somen
Noodles that people store for a longer period of time are considered high-class. The ideal aging process is at least one full year. Older noodles are smoother and firmer which makes them high-grade as well.
Miwa Somen may smell like oil due to one of its main ingredients but washing and boiling the noodles will not reduce the flavor of the noodles.
It is best to keep Miwa Somen up to three years and six months at maximum. Make sure that you properly seal it when you store it. Since the noodles can easily absorb odor, it’s best to store them in a plastic container that prevents spills. To eat them after storage, just sprinkle cold water on the noodles. Producers classify Miwa Somen by how thin the noodles are. The thinner the noodles are, the higher the grade they categorize it.
Since Miwa Somen have become popular even to tourists, airlines also serve it as in-flight meals up to date.
Clean, Delicate Wheat Flavor
The taste is surprisingly refined and subtle. The noodles themselves have a clean, mild wheat flavor that’s almost sweet in its simplicity. There’s no heaviness or starchiness, just a pure, gentle taste. I remember being surprised by how delicate the flavor was compared to thicker noodles. When served cold with dipping sauce, the noodle flavor doesn’t disappear but holds its own. The aged noodles, I’ve been told, have an even smoother taste, though the difference is subtle to an untrained palate.
Silky Smooth with Perfect Firmness
The texture is what sets Miwa Somen apart. These noodles are incredibly thin yet remarkably firm. When you bite into them, there’s a pleasant resistance, a slight chewiness that’s satisfying without being tough. The surface is silky smooth, almost slippery, making them glide easily. You might wonder if something so thin would be fragile, but they hold up well. After proper boiling and chilling, they maintain this wonderful quality that’s neither mushy nor hard.
Faint Wheat Aroma, Fresh and Pure
The aroma is clean and subtle. When you open a package of dried Miwa Somen, there’s a faint wheat scent. Maybe a very slight oily note from the production process too, but nothing unpleasant. I remember wondering about that oil smell at first, thinking it might affect the taste. After boiling, the noodles smell fresh and neutral, almost like pure water with just a hint of grain. It’s not a strong or distinctive smell. This actually works in your favor, I think, allowing whatever dipping sauce or accompaniments you use to shine through without competing aromas.
How to Make Miwa Somen?
Nowadays, makers still use traditional methods of making Somen. They knead the dough well after mixing salt, water, and rice flour. They stretch it with the help of vegetable oil before flattening it and letting it dry.
One tedious process of making Somen is the drying or aging method. Workers hang the pulled noodles on drying poles that are more than 6 feet high. They hang each noodle separately on thin bars connected to the poles to prevent them from sticking together. Once completely dried, workers cut the noodles into bundle servings using a knife. Then, they wrap them in thin strips of paper.
Moisture is an enemy to Miwa Somen because it causes mold on the noodles. To prevent this, you must store noodles in a place with low humidity and with no direct exposure to sunlight. Place them in a closed food container if you will store them for a long period of time. This way, you will suppress mold generation and pests.
For cold Somen, cooks wash the noodles with iced cold water to cool them down before serving them.
Recipes for Miwa Somen
The most common recipe of Miwa Somen is adding soy sauce, seaweed broth and sweet sake to the noodles. Chopped green onions, sesame, Japanese ginger, seaweed, and ginger paste can be added to create a variety of flavors.
Today, there are different ways to serve Miwa Somen. See below recipes to that will surely tickle one’s taste buds.
Miwa Somen with Poached Egg
Make a poached egg.
Place somen in a bowl and place egg on top.
Add grated radish and cucumber and pour the soup.
Soup Recipe:
1/3 cup mirin
2 cups dashi
½ cup oil
Miwa Somen with Shabu Shabu Pork
Boil pork in dashi soup.
Drain somen and place in a bowl.
Put thinly-sliced cucumbers on the side and sprinkle with toasted sesame seeds.
Add broth and cooked pork on top of the noodles.
Stir-fried Miwa Somen
Deep-fry tofu cubes.
Stir-fry chopped white onions, sliced bitter gourd, and tofu.
Put in paprika, bean sprouts, and drained Somen.
Add equal parts of soy sauce and sweet sake.
Top with bonito flakes.
How to Enjoy Miwa Somen?
Nagashi Somen is the tradition of eating cold Miwa Somen together with family or a group of friends. People use a halved bamboo to let the noodles slide from the top while a sauce bowl catches them at the bottom.
It is also extremely important to partner Miwa Somen with delicious sauce. A great addition to Miwa Somen is shiitake. The umami of shiitake that cooks stew in sugar and soy sauce gives the noodles an extra kick of savory. Cooking shiitake takes time but the flavor it gives is definitely worth the try.
Adding grated “daikon” or Japanese radish gives an extra cooling sensation to the noodles. Partner this with shredded tomatoes and cucumbers to complete the dish. Pickled plum or “umeboshi” is also a great ingredient to increase the refreshing effect of Miwa Somen. Its sourness cools down the body and its sweetness treats one’s taste buds.
Condiments added to Miwa Somen are also key factors in enjoying the noodles. To be honest, people can add anything they can think of. It’s just a matter of choosing the right condiments that go well with one another.
Where to Eat Miwa Somen?
Want to taste authentic Miwa Somen? Book a visit to these restaurants known for serving flavorful noodles that will surely capture one’s heart.
Senjutei
It is a restaurant located in Sakurai City and known for its cozy atmosphere. This place is run by Ikenori, a famous establishment founded in 1850. Their kaiseki-style set is popular among restaurant frequenters.
Somen Dokoro Morimasa
Somen Dokoro Mori Morimasais an old folk house that’s sitting near Otori Shrine’s Nonotorii. This restaurant is known for its Hayashi Somen that’s only available from April to November.
Fukujindo
Located at the foot of Mt. Miwa, Fukujindo is one of the pioneering restaurants that serve authentic and traditional Miwa Somen. This is not just a favorite among the locals but also a popular place for visitors. Fukujindo is famous for its Bukkake Somen which is limited during summer and has won in the first Sakurai Gourmet Grand Prix.
Miwa Yamamoto
Founded in 1717, Miwa Yamamoto is widely known for their traditional chilled somen with soy sauce. The noodles are noticeably thin and firm which delights those who are looking for authentic Miwa Somen. Miwa Yamamoto is also popular for their dish called “Manyo”. It consists of Somen and pressed sushi that cooks wrap in persimmon leaf. The restaurant serves Manyo with “Kuzu Mochi” and “Kaji-no-ha zushi” which are staple foods of Miwa. During cold season, Miwa Yamamoto also serves “Nyumen” or warm Somen which restaurant frequenters highly recommend.
Have you tried Miwa Soumen already? If not, then this is the sign you’re waiting for!
Check here for Basic Soumen Information
Miwa Somen (Nara Thin Noodles) FAQ
What is Miwa Somen?
It is a premium hand-stretched vermicelli noodle produced in the Miwa area of Nara Prefecture.
Is it historic?
Yes. Miwa holds the title of the birthplace of somen, with a history spanning over 1,200 years.
What is the texture like?
Despite being extremely thin, it maintains a firm, chewy texture (“Koshi”) that does not get soggy easily.
How do they make it so thin?
Artisans hand-stretch the dough repeatedly in cold winter air to create thread-like noodles.
Do they use oil?
Yes. Makers coat the noodles with cottonseed oil during the stretching process to prevent sticking.
What is “Nyumen”?
It is a local Nara dish where chefs serve boiled somen in a hot dashi broth with vegetables.
Is it eaten cold?
Yes. In summer, locals eat it ice-cold (Hiyashi Somen) dipped in a soy-based sauce.
What is “Nagashi Somen”?
It is a fun dining style where you catch noodles flowing down a bamboo flume with your chopsticks.
What is “Hine” (Aged)?
Producers age the noodles for 1 to 2 years in warehouses to increase firmness and remove oiliness.
Is it gluten-free?
No. Makers create it from wheat flour, salt, water, and vegetable oil.
Is it expensive?
It costs more than mass-produced noodles because skilled craftsmen make it by hand.
How long do I boil it?
You boil it for only 1 to 2 minutes. You must wash it in cold water immediately to tighten it.
Why is there a Torii gate on the package?
It represents Omiwa Shrine, which locals worship as the guardian god of somen production.
What is the thinnest grade?
The “Kami-sugi” grade is the thinnest, resembling hair, and requires the highest skill to make.
Can I buy it as a souvenir?
Yes. Dried somen has a long shelf life and is lightweight, making it an excellent gift.
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