Nyumen ｜ Our Regional Cuisines

Nara Prefecture

Nyumen

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Image source: Nara prefecture

Main lore areas

Entire prefecture
Main ingredients used

Somen noodles, dashi broth

History/origin/related events

Miwa, Sakurai City, Nara prefecture is known as the birthplace of somen, and the somen made in this region is called Miwa Somen.
Over 1200 years ago at Omiwa Shrine, the oldest shrine in Japan dedicated to Mt. Miwa, when people prayed for relief from plague and starvation, they received a revelation from the gods and began sowing wheat in the village of Miwa, then milling it into powder, adding water, and stretched it into thin strings. This is said to be the origin of somen. Even today, the enshrined deity of Omiwa Shrine is considered to be the guardian deity of somen, and the Bokujosai festival that forecasts the market price of the local specialty Miwa Somen for that year is held at the shrine.
The technique of applying oil and stretching the noodles thinly was introduced from China during the Kamakura period, and the manufacturing method was nearly perfected during the Muromachi period. The wheat in that region flourishes in the abundant water, and the development of water wheel milling led to the production of high-quality flour. The cold winters and mostly clear skies were suitable for somen production, and the quality of Miwa Somen was so exceptional that it was prominently featured in the Edo period gourmet book "Illustrated Famous Products of the Mountains and Seas of Japan."
Opportunities and times of eating habits

In Miwa, which is famous around the country for its somen production, there is a food culture of eating somen throughout the year, with chilled somen in the summer and "Nyumen" in the winter. Also, "Nyumen" is said to be the accented name for "Nimen".
How to eat

Various household uses have emerged, such as using it in the place of pasta or vermicelli noodles. Variations on recipes such as somen carbonara and stir-fried somen are also increasing.
Efforts for Preservation and Succession

A "Somen Ordinance" has been enacted in Sakurai City to popularize the locally trademarked Miwa Somen, manufactured with a traditional hand-stretching method that has been passed down through many years. In 2018, a "Somen Summit" was held in the city, in which local students proposed somen dishes. In order to improve the brand recognition of Miwa Somen, it was also registered under the Geographical Indication (GI) protection system.

RECIPE

Ingredients (4 servings)

Somen noodles (dried) 100g
Shimeji mushroom 40g
Kamaboko (fish cake) 24g
Mitsuba (Japanese parsley) 12g
Dashi broth 800ml
[Seasoning A] Light soy sauce 1／2 teaspoon
[Seasoning A] Sake 1 teaspoon
[Seasoning A] Salt To taste

How to cook

1. Place the somen noodles in plenty of boiling water and stir gently. Once boiled, rinse in cold water while massaging by hand, then drain.
2. Warm the dashi broth, then add the Seasoning A ingredients.
3. Divide the shimeji mushrooms into small pieces, cut the kamaboko into 3 mm thick pieces, then add to the pot in step 2 and bring to a gentle boil.
4. Put the somen noodles in a bowl, add the ingredients and broth from step 3, then garnish with mitsuba leaves.

provider : Recipe source: Nara prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Nyumen ｜ Our Regional Cuisines

Nara Prefecture

Nyumen

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook