How to Enjoy Okado Somen | Cold, Warm & Local Recipes
Okado Somen may look unusual when you first open the package, but it can be enjoyed in many different ways.
Its long strands and firm texture work well not only for traditional chilled somen, but also for warm noodle dishes and local Toyama recipes.
Kakizato Shoten also produces contemporary hand-stretched noodles that build on the techniques of traditional Okado Somen.
This time, we introduce the noodles and some of the ways they can be enjoyed.
First, break the noodles before cooking
There is one important difference between Okado Somen and many other Japanese somen noodles.
The strands are approximately 75 centimeters long.
Because of this length, Kakizato Shoten recommends breaking each rounded bundle into two before placing it in boiling water.
Once cooked, the noodles straighten out and are ready to serve.
The classic way: chilled somen
One of the simplest ways to experience Okado Somen is to serve it cold.
After boiling, the noodles are thoroughly rinsed in cold water to remove surface starch and cool them quickly.
They can then be served with chilled mentsuyu dipping sauce and Japanese condiments such as spring onion, ginger, shiso, or myoga.
This style highlights the smooth texture and firm bite of the noodles.
Warm somen: nyumen
Somen does not have to be eaten cold.
Okado Somen can also be served as "nyumen," with the cooked noodles placed in a warm dashi-based broth.
Ingredients such as mushrooms, egg, chicken, fried tofu, or kamaboko can be added according to preference.
Kakizato Shoten recommends keeping the time in the hot broth relatively short to help preserve the noodles' firm texture.
Nasu Somen: a local taste of Tonami
In the area where Okado Somen is produced, the noodles are also used in a local home-style dish called "Nasu Somen."
Eggplant is simmered in a seasoned dashi broth, and cooked Okado Somen is added toward the end.
The firm noodles absorb the broth while maintaining their texture.
Kakizato Shoten introduces this as a familiar dish from the noodle's home region of Tonami, Toyama.
From Okado Somen to KAKIZATO
Kakizato Shoten also uses techniques inherited from Okado Somen to produce its own KAKIZATO range.
"Enishi no Musubi" combines red and white noodles and was developed with celebratory occasions in mind.
The colorful "Ito" series incorporates powders made from naturally derived ingredients such as cherry blossom, pumpkin, paprika, purple sweet potato, and matcha.
The noodles retain the hand-stretched approach while presenting it through new colors and forms.
More than a summer noodle
Chilled somen may be the best-known way to enjoy these noodles, but Okado Somen can be used far beyond a single summer dish.
It can be served cold, added to warm broth, incorporated into local dishes such as Nasu Somen, or adapted with different sauces and ingredients.
These different possibilities make it easy to experience a traditional Toyama noodle in both Japanese and contemporary styles.