Sōmen (素麺) are very thin—less than 1.3 mm in diameter—white Japanese noodles made of wheat flour. The noodles are usually served cold. The noodles' diameter is the chief distinction between sōmen and the thicker wheat noodles hiyamugi and Japanese wheat noodles udon. Sōmen noodles are stretched when made, as are some types of udon noodles. The dough is stretched with the help of vegetable oil to make very thin strips and then air dried.
One of the best things I like about Japan is that the 4-season weather system is clearly reflected in the culture. In fall, you enjoy the changing colors and the sanma. Winter is for oranges in a warm kotatsu at home. Spring, is of course SAKURA. Summer has multiple cultural highlights too. Waterme…(286 words)
GenS
Here is a list of my favorite summer foods in Japan (in no particular order):* Yakiniku （焼肉）, or Korean-style barbeque. Although it's available all year around, it somehow just tastes better when cooked and eaten outdoors, especially in the garden or at the beach.* Somen （そうめん） …(239 words)
Andrea Miyata
There are 3 basic noodle varieties available all year long in Japan: soba, udon or ramen. Also there's a fourth- somen noodles-- thin strands eaten cold with ice in the summer only.Soba are noodles made with buckwheat, slightly healthier than the enriched flour in the other noodles offerings.…(161 words)
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