sōmen
Also known as somyeon
, somyeon (), or sùmiàn () or Soomin (Okinawan:) is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, hiyamugi, which is knife-cut.
Key facts
- Food.name
- Sōmen
- Food.image
- Somen 001.jpg
- Food.country
- China
- Food.region
- East Asia
- Food.type
- Noodles
- Food.main_ingredient
- Wheat flour
- Chinese.title
- Regional names
- Chinese.name1
- Historical name
- Chinese.c
- 索麵
- Chinese.l
- rope noodle
- Chinese.mc
- /sɑk̚.menH/
- Chinese.altname
- Chinese name
- Chinese.t2
- 素麵
Article
8 sectionsContents
- History
- East Asian cuisines
- Japan
- Korea
- Gallery
- See also
- References
- External links
, somyeon (), or sùmiàn () or Soomin (Okinawan:) is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, hiyamugi, which is knife-cut.
In Japan, sōmen is usually served cold with a light dipping sauce called tsuyu. South Korean somyeon may be eaten in hot or cold noodle soups. Sōmen is typically high in sodium.