Nagashi sōmen

Sōmen (Japanese: 素麺), somyeon, sùmiàn (Chinese: 素麵) or soomin (Okinawan: 素麺) 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. Other names are nyūmen (煮麺) in Japanese, for a version served warm in soup, and the Chinese name guàmiàn (Chinese: 掛麵), which can be further classified into lóngxū for the variant with long and thin strands and fèngwei (Chinese: 鳳尾; lit.

Description: Wikipedia — Nagashi somen, CC BY-SA 4.0