# Aburazomen ｜ Our Regional Cuisines

**Cuisine Name**: Aburazomen

**Region**: Our Regional Cuisines

## Main Lore Areas
Amami region

## Main Ingredients Used
Pork, somen noodles, chives, dried sardines, dashi stock

## History, Origin, and Related Events
“Aburazomen” is a local dish of stir-fried pork, vegetables, and somen noodles. It is similar to “Okinawa’s somen chanpuru”, but “the Amami region's aburasomen” is characterized by the addition of dashi stock when stir-frying. The somen is integrated into the stir-frying oil and soup stock as they emulsify, so this dish goes down very smoothly.There are various theories as to why somen took root in the Amami region, which does not grow wheat or produce somen noodles. There is a theory that it was brought from Satsuma during the rule of the Satsuma domain and became popular in the Amami region because it is a dried noodle that can be preserved, but this is not certain. Since the Meiji era, “aburazomen” has spread to ordinary households and is now a popular local dish even with tourists from outside the prefecture.

## Opportunities and Times of Eating Habits
It was often made for celebrations, rice planting, rice harvesting, and other occasions when many people gathered together. In particular, it’s an indispensable dish during the “Hachigatsu Odori” that is performed in some areas of Kagoshima Prefecture. Hachigatsu Odori has more than dozens of songs depending on the village, and by singing and dancing to these songs, we pray to the gods for a good harvest and thank them. Since many people gather at this time, “aburazomen” is served on a large plate and everyone eats it together.

## How to Eat
After sautéing the thinly sliced pork in oil, add dried sardines and boiled somen noodles, and pour the dashi stock over it. After the oil and soup stock have emulsified, finish by adding chives and seasoning it with soy sauce and other seasonings before eating. It’s just right when there’s a little extra dashi stock. The amount of dashi stock used differs depending on the region, household, and store. Some use chicken stock similar to that used for “chicken and rice soup,” while others use fish stock. Also, some places use less soup while others such as nyumen use more. As for ingredients, in addition to chives, familiar vegetables are sometimes added as well.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Because it’s so easy to make, it’s still eaten in many homes today. In addition, many restaurants serve “aburazomen,” a local dish representative of the Amami region. It’s strongly rooted in the region.

## Ingredients
- Salted pork (or pork thigh): 120g
- Somen noodles: 180g
- Chives: 180g
- Dried sardines: 12g
- Salad oil: 2 tbsp
- Dashi stock: 2 cups
- Soy sauce: 1 1／2 tbsp
- Salt and pepper: a little
- Sesame oil: 1／2 tsp

## Recipe
1. 1. (How to make the salted pork) Rub salt all over the surface of a lump of pork loin (300g). Place in a plastic bag and store in the refrigerator (it can be stored for about a week).
2. 2. Rinse the pork with boiling water three times to remove excess salt.
3. 3. Cut the pork into thin slices.
4. 4. Boil the somen noodles until slightly firm, then drain them in a colander.
5. 5. Cut the chives into 2cm pieces.
6. 6. Heat the oil in a wok and stir-fry the pork.
7. 7. Add the dried sardines and boiled somen noodles to the wok and stir-fry them all together.
8. 8. Add dashi broth to the wok.
9. 9. Add soy sauce to the wok.
10. 10. Season with salt and pepper, add the cut chives and mix everything well. Finally, add sesame oil.

## Provider Information
provider : “Local Tastes” (Kagoshima Prefecture Dietary Life Improvement Promotion Member’s Liaison Council)

![Image](Not found)