1997.4.24.
1997.4.24.
Have you ever heard of this word "Miwa-somen"? It's a kind of Japanese noodles. It's very healthy and low calorie. Now,let's learn about history of Miwa-Somen.
Somen is made in many places. Miwa-Somen is made in Miwa of Nara Prefecture. So,it is named "Miwa-Somen". Miwa-Somen was first made during the Nara Period (710-784 A.D.). Until then,the Japanese people had eaten Chinese noodles which resembled somen. During the Nara Period,the people who lived in Miwa discovered that Miwa was a good place to make somen because Miwa was very cold in winter and water of Miwa was very good to make somen,and these were the best conditions to make somen,too. So,they began to make somen. During the Heian Period (794-1185 A.D.),somen made in Miwa was introduced to the Heian capital,Present day's Kyoto. And somen has been used for SYOJIN RYORI,or religious vegetarian meals,and offered as a tithe to shrines and temples. Long time passed,tradition is kept still now.
This is said to be the oldest shrine in Japan. It is home to a divine
spirit familiarly referred to as MIWA MYOJIN , the gracious deity of Miwa.
This spirit is believed to govern the well-being and fortune of humans
, assist in creation and birth , and cure illnesses.
Miwa-yama, or Mt.Miwa, is located in the southeastern part of the tranquil Nara Valley. This mountain is regarded as having a strong divine spirit. The water that bubbles at the foot of the mountain has long been believed to be a Fountain of Youth, with miraculous powers to promote longevity.
Somen is made in winter. Somen is made of wheat flour, salt and water. Wheat flour and water are kneaded and extended long. It takes a long time. So,it takes two days to make somen. The most important points to make somen are weather,humidity and temperature. So, the people who make somen have to know about today's and tomorrow's humidity and temperature. In this case, experience is important in the long run.
When all conditions are good, they decide to make somen. Examining the water,they make salt water. This work is called "Nakadate" or "Konemae". Salt and water is mixed. Salt can keep somen long. When salt water is made, they put it into wheat flour. Wheat flour is imported from America and Canada. They knead it with salt water. We call this work "Kone". Kone is the hardest work. They tread on the dough. Long ago children also had to help them. The trodden dough is then stretched out and made into strips about 1cm thick.
Then,they cover the dough with oil. This work is done to protect the dough from the wind. We call this work "Aburagaeshi" At this time,some is like UDON. The strips of dough are wrapped around two tubes to form a figure eight. This work is done to make somen's thickness the same.
Then they keep it in a box. The next day they take it out of the box,lengthen it about 60cm. Then they keep it in a box again. Then they start the work. It is called "Kadoboshi". Somen is dried at the foot of Mt.Miwa. People have used the cold winds blowing from the mountain to dry somen since the Nara Period. The dough is left overnight,then placed on a special loom. They lengthen somen again.
Then they use wooden sticks and keep somen apart. The next work is "Shitawake". They lengthen somen again. By doing this, somen is like silk. The somen which is dried by the wind from Mt.Miwa, cut in about 19cm. Then somen is rolled with dark blue paper belt and kept in a wooden box. Through rainy season, the oil covering somen is oxidized. When we boil somen,oil is changed into bubble. They use the oil to protect somen. The oil disappears when we boil somen. They call the rainy season "have yaku". Somen which passed two years is the best tasty. Rainy season adds more flavor and texture to the somen.
First,put ten cups of water (about 2liters) in a big pan. When the water boils, put somen in it. If you want to boil a lot of somen,please boil much water. When the water boil again,put a half cup of water in it. The water will tighten somen. And boil again. You usually boil it for two minutes. If it is completely soft, stop boiling. Wash the somen in a cold water, shake off the water from the somen. And then you put the somen in a bowl on the table. You can eat it with soup. It will taste good!
Somen and its soup are often chilled, which improves the consistency and flavor of the somen. Various flavorings and other food, for example shrimps, SHIITAKE (mushroom), thin shredded omelette and green peas can be added. It tastes better. YAKUMI are the spices and garnishes that somen cannot do without. There are several types of YAKUMI including. :fragrant items like the rind of the YUZU (a citrus fruit) ; spring onions ; sharp or pungent spices like cayenne pepper, WASABI (Japanese horseradish), ginger etc. ;and sour or acidic garnishes like lemon and UMEBOSHI (pickled plums). TSUKETSUYU soup is served with somen. To prepare TSUKETSUYU, boil one cup of MIRIN (a sweet rice wine for cooking) then mix it with one cup of soy sauce and four cups of water. To this mixture add 1-2 teaspoons of KATSUO(dried bonito flakes) and bring to the boil. Pour the stock into a container using a cloth to strain the liquid.
Dip somen into TSUKETSUYU soup with the YAKUMI of your choice. Vary
the YAKUMI and enjoy a variety of somen taste. it is fun to find your favorite
food !
Hot somen dishes are called NYUMEN. They can be served with plain soup or MISO (soybean paste) soup.
1, NYUMEN with SHIITAKE (mushroom), YUBA (dried soybean milk skin) and
seaweed.
2, NYUMEN with DAIKON (Japanese giant white radish), turnip, SHIITAKE and
salmon roe.
Somen can be stir-fried after boiling a little. By adding seafood or meat,it can be served as a main course.
1, Garlic somen Stir-fried somen with tomato,clams and basil.
2, Stir-fried somen with parsley and clams steamed in wine.
3, Stir-fried somen with curry.
1 Don't put somen in a humid place. Please put it in a place where is well ventilated.
2 Somen absorbs smell. So,you shouldn't put somen near soap.
THE END
The picture offered by MIWA SOMEN YAMAMOTO
April 15th 1997 Danno (Inui,Kanatani,Souhuku,Suzuki,Tanakanui)