Somen

Somen are traditional Japanese noodles that are made by stretching a simple dough of wheat flour, salt, and water. They are specifically characterized as being very thin, measuring strictly under 1.3 millimeters in diameter.

Somen are most traditionally served chilled, making them a highly popular and refreshing dish during the hot summer months. They are typically eaten by dipping the thin wheat noodles into a cold, savory tsuyu broth before consumption.

Somen noodles are culturally associated with the Japanese summer festival of Tanabata. Eating these thin, cold wheat noodles during the hot months is a cherished summer tradition in Japan, often enjoyed as part of seasonal celebrations.

While both are wheat-based Japanese noodles, somen are extremely thin—measuring under 1.3 mm in diameter—and are usually served cold. Udon, on the other hand, are very thick, chewy noodles that are most commonly served in a hot dashi broth.