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Tai-Somen ｜ Our Regional Cuisines

  • Kagawa Prefecture

    Tai-Somen

Tai-Somen

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  • Main lore areas

    All of Kagawa Prefecture

  • Main ingredients used

    Sea bream, “Somen” noodles

  • History/origin/related events

    "Tai- somen" is a sumptuous large noodle dish decorated with Sea bream fish and “Somen noodles”, and is a traditional dish that is often eaten at weddings.
    To make it, add a whole salted sea bream fish, add soy sauce, sugar, and sake, simmer it in a large pot so that it does not break the form of the fish, and serve it on a platter with boiled somen noodles. At a wedding banquet, it is customary to put it on a table and serve it while 2 people shake the entire table in time to the rhythm of a local festive chant.
    In addition, it has been served at ceremonies for new houses and the launching ceremony of boats in fishing villages. "Tai- somen" is also called "Tai-Men" and has been widespread since the Meiji era as an indispensable dish at celebrations, but even in the Edo period, "sea bream noodles" were already recorded as a menu of samurai families.
    In Takuma-cho, where grilled sea bream is popular, there are places where sea bream is grilled instead of boiled and served alongside” Somen” noodles. In addition, there are various ways to serve it depending on the region, such as using pink and purple” Somen” noodles, and decorating with eggs and vegetables to make it even more gorgeous.

  • Opportunities and times of eating habits

    In each family, it has been served as celebratory food at a feast.

  • How to eat

    Salted sea bream is stewed in a large pot, soy sauce, sugar, and sake are added, and it is ready in about 30 minutes. After that, serve it on a platter and pour in the boiled “Somen” noodles. In some areas, grilled sea breamed fish is served on a platter with boiled“Somen” noodles.

  • Efforts for Preservation and Succession

    (Outline of the inheritor, preservation society, use of SNS, modern initiatives such as commercialization, etc.)
    Nowadays homemade "Tai- somen" is rarely seen, but some hotels and restaurants offer it as a celebratory meal. In addition, there are also ready made dishes on sale in shops, such as "Tai- somen" made with Sea bream filets.

RECIPE

Ingredients (4 servings)

  • Sea bream 350g
  • “Somen” noodles 200g
  • Green onions 5g
  • [Boiled soup] Water 400ml
  • [Boiled soup] Soy sauce 50ml
  • [Boiled soup] Mirin(=sweet rice wine) 75ml
  • [Boiled soup] Sake 50ml

How to cook

  • 1. Remove the scales, gills, and internal organs from the Sea bream, make two incisions on the surface, and sprinkle with light salt.

  • 2. Prepare a pot that can hold a whole fish, add the ingredients for the Boiled soup, bring to a boil, and place aluminum foil under the pot.

  • 3. Cover the sea bream with aluminum foil to allow the broth to circulate, and simmer until the Sea bream is heated through.

  • 4. Boil the Somen noodles for 1 minute, wash them with water, and strain them.

  • 5. When the Sea bream is cooked, take it out with the aluminum foil underneath and warm the Somen noodles with the remaining broth.

  • 6. Serve in a bowl so that the Sea bream is in the back and the Somen noodles are in the front of the bowl.

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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