Nagashi Somen
In the summer in Japan, the culture of dining is not just about taste; it's also about a fun and refreshing experience. One of the dishes that best embodies this culture is Nagashi Somen. At its heart is Somen, a type of noodle that is thinner and smaller than other Japanese noodles. Its white and made from wheat flour shaped with vegetable oil, then spun into thin threads and dried. This article will introduce you to this delightful and enjoyable dining culture that has become a perfect symbol of the Japanese summer.
The Noodle's Journey: From Chinese Civilization to Traditional Japanese Cuisine
The history of Somen noodles is long, dating back to Chinas Tang Dynasty, when a type of noodle was introduced to Japan and called Sakubei. Later, this noodle was adapted by the people of Sakurai in Nara Prefecture, in central Japan, during the Heian period (794 - 1185), and became the Somen noodles we know today. The way Somen was eaten then depended on the season: it was served cold and dipped in sauce during the summer, or eaten in a hot broth called Nyumen during the winter.
There is also a legend that in the Heian period, when the people of Sakurai went to the Omiwa Shrine to pray for an end to famine and disease, the gods guided them to begin cultivating wheat and processing it into Somen noodles. This is why the shrine is known as the home of the Somen-protecting deity.
Nagashi Somen: Where Creativity Meets Nature
The Nagashi Somen culture emerged thousands of years after the birth of Somen noodles. Its interesting origin dates back to 1955, at a restaurant called Chiho no Ie, located near the natural attraction of Takachiho Gorge in Takachiho town, Miyazaki Prefecture. This area in the southern Kyushu region is particularly hot and humid. The local people's lives are closely tied to nature, and they traditionally used bamboo as a tool for preparing and eating food, which became a distinctive feature of Takachiho.
The locals also had a long-standing practice of using water from the waterfalls in the gorge to cool their noodles after boiling them. This practice, combined with the culture of using bamboo, inspired a local entrepreneur named Sato Mitsuyoshi. He wanted to build upon this tradition by founding the Chiho no Ie restaurant and using the bamboo and waterfall as inspiration to create Nagashi Somen.
The Allure of the Flowing Stream: Fun and Flavor
The word Nagashi means to flow, which perfectly describes the unique aspect of this dining culture. Cooked Somen noodles are released to flow down a cold stream of water on a bamboo flume. Diners must use their chopsticks to swiftly catch the flowing noodles, then dip them in a chilled Tsuyu sauce (a soy-based sauce commonly used for cold Japanese noodles). Beyond the delicious and refreshing taste, it's an activity that provides a lot of fun.
After spreading throughout the Kyushu region, this dish can now be found all over Japan and has become a symbol of summer. In addition to restaurants, it has also become a popular activity for families and friends to enjoy at home. Today, there are even small, portable Nagashi Somen machines made from various materials, making the experience more accessible.
From Local Wisdom to a National Cultural Phenomenon
Nagashi Somen showcases the ingenuity of the Japanese people in blending traditional ingredients and ways of life with a modern sense of fun and culture. From its humble beginnings at a small restaurant in Miyazaki Prefecture that used natural stream water and bamboo, it has grown into a widespread cultural phenomenon known worldwide. This is a clear example of how food is not just for sustenance but can also be a bridge to connect people and become a deep part of a culture.
