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  7. Tai Somen (Sea Bream with Somen Noodles)

Tai Somen (Sea Bream with Somen Noodles) ｜ Our Regional Cuisines

  • Ehime Prefecture

    Tai Somen (Sea Bream with Somen Noodles)

Tai Somen (Sea Bream with Somen Noodles)

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  • Main lore areas

    Throughout the Prefecture

  • Main ingredients used

    Sea bream, somen noodles, dried shiitake mushrooms, eggs, green onions

  • History/origin/related events

    "Tai Somen" is a dish where a sea bream is simmered whole and served on large plate with boiled somen noodles. The cooking liquid from the sea bream is used as a dipping sauce or poured over the dish. This dish is particularly popular along the coast of the Seto Inland Sea, and is served with shredded omelet, sliced shiitake mushrooms and herbal condiments in the Nanyo region. Somen noodles of five different colors are often used in the Matsuyama region, where.it is said that this dish became an offering to the gods.
    Furthermore, there is a tradition that associates eating the thread-like somen noodles with Tanabata. This custom of eating somen on Tanabata is said to have originated during the Muromachi period and became more widespread among common people during the Edo period.

    The combination of auspicious somen noodles and the king of fish, sea bream, makes "Tai Somen" the ultimate celebratory dish. Thanks to its extravagant appearance, with the sea bream presented on the noodles as if swimming through white waves, the dish is often served at celebrations like weddings, house-raising ceremonies, and sixtieth birthdays. At weddings, the pairing of thin and long somen noodles, which embody the hope that the couple’s happiness will go on and on, and the auspicious sea bream signifies the joyous meeting of both families and carries a lucky meaning. In the Nanyo region, the dish is known as "Tai no Menkake," while in the vicinity of Matsuyama City, it's referred to as "Taimen." “Tai Somen” is indeed a familiar dish throughout Ehime Prefecture.

  • Opportunities and times of eating habits

    The somen noodles are arranged on a plate to mimic waves, on top of which the entire simmered sea bream is placed as is. This dish is often served at family celebrations such as 77th birthdays or a baby's first meal, as well as weddings. In Uwajima City in particular, there is a custom of placing two large colorful plates next to each other at the seat of honor, one of "Tai Somen" and the other of "Fukumen."

  • How to eat

    Flavor the sea bream by simmering it with condiments and seasonings. Rehydrate the dried shiitake mushrooms, flavor them by simmering them in seasonings, and slice thinly. Make a thin omelet with the eggs to make shredded egg omelet. Finely chop the green onions. Boil the somen noodles and arrange on a plate. Place the sea bream on top and garnish with shiitake mushrooms, shredded omelet, and green onions.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    "Tai somen" is still enjoyed as a special feast at weddings, family celebrations, and other occasions. It's available at catering establishments and restaurants, and is also prepared in homes.

RECIPE

Ingredients (serves 10)

  • Sea Bream 1 Whole
  • Somen Noodles 10 Bundles
  • [Seasoning A] Light soy sauce 1 and 1／4 cups
  • [Seasoning A] Dashi broth 1 and 1／4 cups
  • [Seasoning A] Sugar 1／2 cup
  • [Seasoning A] Mirin 1／4 cup
  • [Seasoning A] Dried shiitake mushrooms 3
  • [Seasoning B] Sugar 1 teaspoon
  • [Seasoning B] Light soy sauce 1／2 teaspoon
  • [Thinly Cooked Eggs] 3 eggs
  • [Thinly Cooked Eggs] sugar A small amount
  • [Thinly Cooked Eggs] salt A small amount
  • [Thinly Cooked Eggs] green onions 4-5
  • [Thinly Cooked Eggs] Mentsuyu to taste

How to cook

  • 1. Cook the sea bream with Seasoning A to season, then set aside.

  • 2. Rehydrate the dried shiitake mushrooms, slice thinly, and simmer with the ingredients for Seasoning B.

  • 3. Beat the eggs with a small amount of sugar and salt, make thin omelets, slice thinly to create shredded omelet.

  • 4. Finely chop the green onions.

  • 5. Cook somen noodles and arrange on plate.

  • 6. Place the sea bream from step 1 on top of the noodles and garnish with shiitake mushrooms, shredded omelet, and chopped green onions.

  • 7. Pour mentsuyu over dish right before serving.

provider : Recipe Source: Ehime Prefecture Agricultural Life Research Council

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

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