Somen, according to Tsuji: A very fine white noodle, made from a hard-wheat dough slightly moistened with cottonseed or sesame seed oil.

Hiyashi Somen: A widely popular summer meal, normally garnished with just chopped spring onions.

Summer has yet to arrive officially in the UK — it’s made a few impromtu visits, but nothing definite — but I thought I’d given this summer a dish a go. Bare bones of a recipe below.

 

Recipe: Hiyashi Somen (Chilled Fine Noodles)

Based on recipe by Shizuo Tsuji

Cook somen noodles in boiling water for a few minutes, until al dente. Drain and rinse well with cold water.

Cook prawns in gently boiling water. Take care not to overcook. Shell and devein, leaving on the tail. Leave to cool.

Leave dried shiitake mushrooms to soak in water until soft. Simmer with dark soy sauce and mirin (to taste). Drain and leave to cool.

Make dipping sauce: dashi (1 cup), mirin (1/2 cup), dark soy sauce (1/4) cup, handful of dried shrimps. [Best made the day before, according to Tsuji.]

Serve somen in ice water with a few ice cubes. Dipping sauce served separately.