Hiyashisōmen 冷やしそうめん

History and Origins

The famous honor of the Kanji City in the eastern part of the province is one of the famous brands that represents Kyushu. It's characterized by the lust of wheat, the rich aroma of wheat, the shaggy, strong wool, the smooth, turquoise throats, and the charm of ice water that you can enjoy. It doesn't boil, so we have a good winter and have fun. It was estimated that when a priest on the island of Oyedu, who was a footing country, fell ill with the gods, that he began to teach the local merchants who cared for him, that he was responsible for the manufacture of the culinary method of the sea, and that Saga's warm climate and the quality water sources were suitable for growing wheat, and that he was able to make it with a god. In the early days, much of what was done by farmers in winter was done by hand. Then, using a water car with an abundance of water, they began to pick wheat, and there were once over 300 plastic plants. In addition, he developed a roll-shaped noodles machine, quickly introduced the production of mechanical noodles, and it is also the home of a machine.

When It Is Eaten

As a family dish, they are eaten as food when they do not have a hot summer or hot appetite. Also, during the cold winter months, the hard - to - boil "God's Lady" is highly prized.

How It Is Eaten

If you boil a lot of boiling water, and you don't want to get it out of the hot water, you'll get it stuck in ice water. I'll put it on my shoes and take it with me with the flavors of peppers and garlic and so on.

Recipe — Serves 4

Ingredients

• 320 g somen noodles (乾)
• hot water, to taste
• 2 shrimp
• 20 g tomato
• 20 g cucumber
• Condiments: 8 green shiso
• Condiments: 1 pieces ginger
• Condiments: 3 myoga ginger
• Broth: 40 ml soy sauce
• Broth: 40 ml mirin
• Broth: 1.5 cups dashi stock

Method

1. Put the noodles in pieces in a pot that has been boiled with plenty of water, and often stir them with chopsticks so that they don't get stuck with each other.
2. I'm going to wash it quickly, and I'm going to wash it quickly.
3. Soy sauce, soy sauce, soy sauce, soy sauce, soup in a pot, and let it boil.
4. It adds flavor to the vessels, such as noodles, cucumbers, chopped tomatoes and cucumbers, boiled rice and cucumbers, rice and peppers.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.