Somen
There is one type of food, which is a result of the basin's extremely hot summers and cold winters: somen.
Somen came from China during the Nara period (710-784) and has become a popular product made at the foot of Miwasan (Mt.
Miwa).
Conditions around this area such as the climate, the waters from Hase River and Makimuku River used to run the mills, and the cold dry wind, referred to as "Miwasan Oroshi," makes it a perfect place for making somen.
Somen is dried Wheat flour mixed with goma oil (sesame oil) and salt dried in configuration like a rope, once called "mugi nawa" (roped wheat).
The mugi nawa hung and dried in front of the house, became a popular product on farms as it was easily preserved without spoiling.
Over time, the drying rope became thinner and thinner so that the noodles would dry faster, and Miwa somen became thin, yet retained its tough texture.
This was the result of a severe, cold climate and the dryness of the area during the winter months.
Somen came from China during the Nara period (710-784) and has become a popular product made at the foot of Miwasan (Mt.
Miwa).
Conditions around this area such as the climate, the waters from Hase River and Makimuku River used to run the mills, and the cold dry wind, referred to as "Miwasan Oroshi," makes it a perfect place for making somen.
Somen is dried Wheat flour mixed with goma oil (sesame oil) and salt dried in configuration like a rope, once called "mugi nawa" (roped wheat).
The mugi nawa hung and dried in front of the house, became a popular product on farms as it was easily preserved without spoiling.
Over time, the drying rope became thinner and thinner so that the noodles would dry faster, and Miwa somen became thin, yet retained its tough texture.
This was the result of a severe, cold climate and the dryness of the area during the winter months.
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