奈良県·郷土料理
Nyumen
Thin somen noodles gently swim in a warm dashi broth. As you slurp a strand shrouded in steam, the savory umami of the broth slowly permeates to your very core—a gentle bowl that has been loved in Miwa through the winters. In Miwa, the birthplace of somen, the food culture is rooted in enjoying somen cold in summer and warm in winter throughout the year. It is said that the term 'nyumen' evolved from 'nimen' (boiled noodles), referring to the process of simmering the noodles in hot dashi. When topped with shiitake mushrooms, kamaboko (fish cake), and green onions, it becomes a feast that warms even your heart. On a cold night, it is a bowl that goes down smoothly and gently on the stomach.
Record it after reading
