Have you ever heard Nagashi Somen?? I heard this in Suva, Fiji Island, a famous attraction from Tōsenkyō in southern Japan. Somen? Its a kind of noodle made from wheat flour and salt which is very thin. Nagashi Somen or Flowing noodle is the name of this attraction with Somen are put in the water flowing along bamboo gutter. Commonly Japanese do this party in summer season.
I was lucky got invitation from Akio, my Japanese friend (JICA Volunteer at Secretariat of The Pacific Community) that I thought normally lunch gathering, but there was something special moment. Of course the dishes were Japan style : Udon (thick Japenese noodle), Tempura and Japanese Curry. So we called it Nagashi Udon?!? It’s perfect for raining day at that time.
Photo Credit : Bula Kana
Udon recipe about 1 1/2 pounds noodles :
1 pound (3 cups plus 2 tablespoons) unbleached all-purpose flour
1 tablespoon salt
1 cup water
Start by mixing wheat flour, salt and water. Begin to knead the dough by hand. The dough will slowly come together into a more cohesive ball. Kneading and then rolling the dough out. Leave it to rest for 3 to 4 hours wrapped in the towel. Then shape the dough into a ball, knead and roll again. Fold it into thirds, and use a sharp knife to slice it into1/8″–1/4″ ribbons. Let the water in pot start boiling then dip the noodle for 6 minutes until translucent and firm. Drain the noodles and then rinse them under cold running water. Finish!!
Photo Credit : Akio Masuko
Then ladies made eggplant tempura, fried sweet potato and vegetable curry (not spicy as Indian do)
Photo Credit : Bula Kana
Ordinarily way of flowing noodles is that the noodles are placed in a long flume of bamboo. The flume carries clear, cold water. As the udon pass by, diners pluck them out with their chopsticks. Cold water is constantly flowing down this flume, similar to a waterfall.
Photo Credit : Akio Masuko
Akio taught Pacific Islander how to use and catch the noodle with chopstick. As they usually eat with the spoon it seems difficult to do..So, they might be ready to try this game.
He said “Ikuyo!” (Hey, udon is coming, Are you ready?)
Photo Credit : Akio Masuko
Then me and friends from Pasific i.e Tonga, Nauru, PNG, Kiribati was waiting the right and left side of bamboo. A catcher waiting at the end with a basket if the rest of the noodle that they were unable to catch.
Photo Credit : Akio Masuko
This was a fun Japanese eating style I have ever seen! With the chopsticks, we have to catch as much of the noodles as possible as they flow near us, and place them in the bowl. Then we ate the remaining udon normally. Dip into brown sauce (from fish) or eat with curry and tempura.
When you are travelling to Japan at Summer try to taste this gorgeous nagashi somen style in the restaurant in Kibune (north of Kyoto). The name of the restaurant is Hirobun. Here some photos you can look at.
Photo Credit : Akio Masuko
Cheers ^^ took a snap shot together before the udon finish. Arigatou
My Travel Plate 