• A thin white noodle resembling vermicelli, made from wheat flour
  • Cooked, refreshed, drained and chilled somen noodles served on a bed of ice with a platter of decoratively arranged hard-boiled eggs, cucumber and ham sprinkled with strips of mint leaves and served with a dipping sauce made with chopped reconstituted shiitake mushrooms, dashi, soya sauce, sugar and sake, all boiled together then cooled