Somen — The Noodle You Eat at Home, Not at a Restaurant
KeikoWhen people think of Japanese noodles, ramen is usually the first thing that comes to mind — it's famous worldwide, and for good reason. But did you know there's another noodle that's a huge part of everyday Japanese life, yet you'll almost never see it on a restaurant menu? It's called somen (素麺), and today I want to introduce you to it properly.
1．What Is Somen?
Somen is a traditional Japanese noodle with a history stretching back over 1,000 years. Originally, it was a food reserved for the upper classes, but from around 250 years ago, it became something ordinary people could enjoy too.
You may have seen it served as nagashi-somen (流しそうめん) — the playful summer tradition where noodles are sent flowing down a bamboo chute and diners catch them with chopsticks as they pass by. It's a popular activity at summer festivals and events.
What makes somen so beloved is how refreshing it is. These thin white noodles are served cold, with a light, smooth texture that goes down easily — perfect for the muggy, appetite-sapping heat of a Japanese summer.
Because it's so cheap and simple to prepare, you won't typically find it on restaurant menus. That said, dedicated somen specialty restaurants have started popping up in recent years, offering all kinds of creative variations. But today, I want to show you the most basic, classic way to enjoy it — the way most Japanese households actually eat it at home.
2．A Brand You Can Always Trust: Ibonoito
Plenty of companies make somen, but if you want a foolproof choice, there's one brand nearly every Japanese household knows: Ibonoito (揖保乃糸). You'll find it in almost any shop that sells somen — and honestly, any Japanese grocery store will have somen somewhere in the noodle aisle.
Somen is mostly eaten cold in summer, but it can also be served hot in broth, in a dish called nyūmen (にゅうめん). Ibonoito comes in several different grades, but even their most basic grade is genuinely delicious.
3．How to Make and Eat Somen
3-1．Ingredients
- Somen noodles
- Mentsuyu (めんつゆ, Japanese noodle dipping sauce)
3-2．How to make it
- Bring a generous pot of water to a boil.
- Once boiling, add the somen and cook for about 1.5 to 2 minutes.
- Drain the noodles into a colander or strainer.
- Rinse thoroughly under cold water, drain well, and transfer to a serving bowl.
- Add garnishes or vegetables of your choice, if you'd like.
3-3．How to eat it
Somen is traditionally eaten by dipping it into mentsuyu. This sauce is incredibly versatile in Japanese cooking — the same mentsuyu is also used for soba and udon noodles. These days, you can even find mentsuyu products made specifically for somen, though I don't remember those existing when I was a child.
Mentsuyu really is one of those endlessly useful seasonings in Japanese cooking, so I'll dedicate a separate post to it sometime soon. There are many brands to choose from, and each has its own concentration level, so you dilute it with cold water according to the ratio printed on the bottle before dipping your noodles in.
There are plenty of creative ways to enjoy somen beyond this, but I'd really encourage you to start with this classic method first — it's simple, and it's exactly how most people in Japan actually eat it at home.
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This channel is run by a Japanese woman living in Japan, sharing a look at everyday Japanese food and culture. I hope it gives you some fun souvenir ideas and a few useful tips for everyday life along the way.
