Hiyashi Somen – Chilled somen

So now we’re in the middle of rainy season and after this, hot and humid summer is waiting for us. Somen are very thin Japanese noodles and this is one of the most popular dish during the summer season. I remember my mom cooked this chilled somen for lunch during the summer holiday and every time I eat this, it reminds me my parents’ home and my childhood. I think a lot of Japanese people have similar experiences.

Naoko Ogura-Gayler


To serve 2

• 2 or 3 bundles of somen noodles

• 2 tbs broth (ratio is for the broth in the picture)

• 5 tbs water

• Ice cubes


• 2 beefsteak leaves thinly sliced

• 2 tsp ground ginger

• 1 tbs chopped scallions

• 1 tsp wasabi paste



1. Cooking somen noodles is similar to cooking pasta. Bring a generous amount of water to boil in a saucepan.

2. Place the noodles into the pan and stir quickly to prevent the noodles from sticking to each other.

3. Once the water is boiling again, turn down to low heat and cook for 2 minute.

4. Drain the noodles in a sieve and wash under running cold water.

5. Once the noodles are cool, drain water and place the noodles on a plate. When you do this, it’s better to pick a little portion of the noodles at a time to place on the plate. This prevents the noodles from getting knotted later, and you can just pick up the portion easy to pick up with chopsticks. Also ideally, place a few ice cubes around the noodles to keep them chilled.

6. Place broth, water and ice cubes in a small bowl..

7. Place all garnish vegetables on a small plate.

8. Now you can eat. Put on garnish as you like and dip the somen noodles into the bowl. Don’t be afraid to make a slurping noise the way Japanese do!

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09:59 30 May , 2024