Sumian

Sōmen are the thinnest Japanese dried noodles made from wheat flour. They are usually served cold, especially during summer, when they are consumed as comfort food, with a dipping sauce called men-tsuyu on the side. Other side dishes include ground ginger, chopped scallions, seaweed, wasabi, or sesame seeds.

The noodles can also be stir-fried with vegetables and tofu. Sōmen dates back to the 8th century, when the Chinese brought them over to Japan. Originally, rice flour was used in its preparation, but over time, as its popularity spread, sōmen started to be made with wheat flour, especially in the western and southern regions of Japan, where wheat was abundant.

In the past, sōmen noodles were often given as gifts among the wealthy, and they have also been associated with Buddhist ceremonies, particularly with the annual Tanabata festival, as it was believed that consuming sōmen on that day would prevent serious illness.