How to cook somen : |
| P.Boil 100g (2 bundles) of somen in the large saucepan of boiling water (more than 1000 ml ). Q.When the water is boiling, lower the heat in case the water overflows. R.In 1.5`2@min, when somen is boiled as soft as you like, scoop somen into a zaru (bamboo basket) or colander. S.Immediately wash somen in running or chilled water and rinse stickiness to keep solidity and palatability. |
| ‘Avoid the direct sunshine or wind. ‘Occasionally unwrap and see if there is some must or worms. ‘Do not place for a long time near strong-scented things such as soap, cosmetics, etc. |
How to boil somen (basic cooking of somen) |
| P.Boil 1000 ml of water in a large saucepan and put 100g of unbound somen. Then the water will be lowed in temperature.
Q.When the water boils again in 1.5`2 min. Turn the heat weaker lest the water should overflow with bubbles. R.The moment somen is boiled enough for your liking, scoop all of it with a bamboo/plastic colander to cool somen with plenty of chilled water or running water. S.Wash somen in the chilled or running water so well as to rinse stickiness away. |
How to serve somen beautifully |
| P.In order to serve somen beautifully particularly for your guests, tie the tip of somen bundle with a cooking thread before boiling.
Q.Boil somen in the saucepan with the knot downward. R.The moment somen is boiled enough for your liking, scoop and wash somen well still with the thread on. S.Just before serving, cut somen into good lengths. T.If the tips of somen is fried, you can also get good snack or hors d'oeuvres. |
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