# Handa somen ｜ Our Regional Cuisines

**Cuisine Name**: Handa somen

**Region**: Our Regional Cuisines

## Main Lore Areas
Handa district of Tsurugi-cho and all over the prefecture

## Main Ingredients Used
Somen noodles

## History, Origin, and Related Events
Handa Somen" produced in Handa district of Tsurugi-cho has a long history. There are various theories as to how Handa Somen began to be produced, but it is said that in the middle of the Edo period, boatmen brought Somen to Handa via Miwa-machi, Isogi-gun, Nara, Awaji, Naruto, etc. At first, the boatmen's families produced Somen for their own consumption. At first, the boatmen's families produced Soumen for subsistence and as a side business, but the climate and climate of Handa was suitable for Soumen production, and the production of Soumen became prosperous. The characteristic of Handa Somen is that it is a little thicker, firmer, and more satisfying than ordinary Somen. There are many noodle makers in the Handa area, and the flavor differs slightly depending on the altitude, the type of wheat used, the blend, salt, and other factors. This is why the noodle mills have become brands, and there are many deep-rooted fans who visit not only nearby residents, but also tourists and people from far away.

## Opportunities and Times of Eating Habits
Originally, somen noodle making was usually done during the cold season from November to March of the following year. In the old days, "kadoboshi" scenery, in which somen noodles were dried outdoors after the autumn festival, was a common sight, and was a familiar seasonal tradition. However, today there are only a few noodle makers that dry their noodles in the garden, and they are now produced all year round, regardless of the season.

## How to Eat
After boiling the noodles in plenty of hot water, drain them in a colander, rinse them under running water, drain them, and eat them. It can be eaten not only as "chilled somen" but also as "nyumen. Another unique characteristic of this region is the abundance of variations on the dish, such as sudachi somen. The ends of the somen are called "fushi," and "fushi soup" made from the fushi is also commonly eaten.

## Efforts for Preservation and Succession
Nationally known Handa Somen is readily available at various noodle mills in the Handa area, as well as by mail order. In addition, "Handa Handa Somen Cooperative Association" has released recipes for pasta and yakisoba-style arrangements that take advantage of the unique thickness and firmness of Handa Somen. They are making efforts to make Handa Somen more versatile and enjoyable.

## Ingredients
- Handa Somen: 320g
- kamaboko: 80g
- Dried shiitake mushroom: 4 pieces
- shiitake mushroom stock: 100 ml
- caster sugar: 2 tsp.
- dark soy sauce: 1 tsp.
- egg: 60g (1 large egg)
- salt: a pinch
- caster sugar: 1／2 tsp.
- salad oil: a pinch
- green onion leaves: 2 sprigs
- ginger: 20 g
- green perilla: 4 leaves
- myoga: 20g
- sudachi (Japanese citrus fruit): 2 pieces
- Dashi broth: 400ml (2 cups)
- Light soy sauce: 80ml (less than 1／2 cup)
- Mirin (sweet cooking rice wine): 80ml (less than 1／2 cup)

## Recipe
1. 1. Cut kamaboko into thin slices.
2. 2. Rehydrate shiitake mushrooms in water and simmer them in the rehydrated water, sugar, and dark soy sauce until sweet and spicy.
3. 3. Beat the eggs, add salt and sugar, and lightly fry them in a frying pan with salad oil.
4. 4. Chop the leafy green onion into small pieces and make into sarashi onion.
5. 5. Peel and grate the ginger. Cut green perilla and myoga into thin strips.
6. 6. Cut sudachi into round slices.
7. 7. Make the dipping sauce. Put mirin (sweet cooking sake), soup stock and light soy sauce in a pot and boil down.
8. 8. Boil the somen noodles in plenty of boiling water (10 times the weight of the noodles), adding water once or twice depending on the thickness of the noodles. Remove from cold water, lightly fry and rinse, then drain in a colander.
9. 9. Place the somen noodles in a glass bowl, garnish with the ingredients, and garnish with the leafy green onion and sudachi (Japanese citrus fruit).
10. 10. Pour the dipping sauce into a small glass bowl and garnish with ginger, green perilla leaves and myoga on a separate plate.

## Provider Information
provider : Shikoku University Keiko Takahashi

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