Nishikidôri how to do…
How to cook SÔMEN :
Sômen have traditionally come from western Japan since the eighth century. They have made the reputation of Kansai, Nagasaki (Shimabara), the island of Shodoshima… Indeed, these regions concentrate areas of wheat cultivation. Sômen are fi ne noodles eaten generally cold in the summer because they are refreshing. Their manufacture is complex, manual for the best. The finer the sômen are, the more expensive and rare they are. Their cooking is very fast, rarely more than one to two minutes in boiling water. Rinse with iced water is necessary to stop cooking. To enjoy them, you can dip them in a simple tsuyu: soy sauce, japanese leek, grated ginger, wasabi, some dashi broth with katsuobushi. Outside of the summer, the sômen are often consumed hot.
- Kurogoma Sômen with black sesame 180g : Réf NISGM1
Cooking : 2 minutes in boiling water, then, for the cold version, immediately rinse with very cold water to stop cooking.
- Short sômen (very thin japanese noodles) 4 x 100g : Réf NISKICH
Cooking : Just 3 minutes in boiling water. This 400 g pack fits to 4 servings.
- Sômen O-Kado 350g : Réf NISKKZ
Cooking : A bag of Okado sômen noodles contains four bundles, or 4 servings. Boil 10 volumes of water for one volume of sômen, in a saucepan. As soon as it boils, immerse the sômen and boil for 2-3 minutes. Then remove from heat and place in cold water then rinse thoroughly and drain before use. Sômen can be eaten cold or hot. They are delicious served with a diluted dashi shoyu or a light tsuyu with fried eggplant or in a salad with vegetables.
- Gomamen Sômen with sesame 500g : Réf NISNOS3 - Gomamen Sômen with sesame 200g : Réf NISNOS4
Cooking : 3 to 4 minutes in boiling water (3 litres for 200g or 5 litres for 500g), and rinse with cold water to stop cooking.
- Sakura Men Cherry tree leaves Sômen (very thin japanese noodles) 180g : Réf NISNYS3
Cooking : 4 minutes in boiling water, and rinse with cold water to stop cooking.
- White pearl rivers Sômen from Shimabara 250g : Réf NISSSU2
Cooking : Immerse them in 3 litres of boiling water, without oil or salt (1 L per 100 g) for 90 seconds. Drain them when cooked. For cold sômen, run them under cold water a few moments after cooking.