Tai Somen
An elegant dish featuring sea bream swimming through white waves

About Tai Somen

Tai Somen (鯛そうめん) is a luxurious dish where a whole simmered sea bream is served atop boiled somen noodles on a large plate. The rich broth from cooking the sea bream is used as a dipping sauce or poured over the noodles. This dish is especially popular along the Seto Inland Sea coastline. In the Nanyo region, it is often garnished with shredded egg crepe and julienned shiitake mushrooms, and enjoyed with condiments. In the Matsuyama area, colorful five-colored somen noodles are commonly used, reflecting its traditional association with offerings to deities.

There is also a fascinating history connecting Tai Somen to the tradition of eating somen on Tanabata (the Star Festival), symbolizing the threads of the weaver deity. This custom originated in the Muromachi period and became widespread among common folk by the Edo period.

Combining auspicious somen noodles with the "king of fish," the sea bream, Tai Somen is considered a premier celebratory dish. Its presentation, resembling a sea bream swimming through white waves, makes it a perfect centerpiece for joyful occasions like weddings, housewarming ceremonies, or milestone birthdays. At weddings, the pairing of long, thin somen noodles (symbolizing prolonged happiness) and sea bream (a symbol of good fortune) represents a wish for the newlyweds' enduring bliss and harmonious union of their families.

In the Nanyo area, it's known as "Tai no Menkake," while around Matsuyama, people refer to it as "Tai Men." Across Ehime Prefecture, it remains a cherished local specialty.

Tai Somen is crafted by arranging the boiled somen to mimic waves, then topping it with a whole, simmered sea bream. Garnishes like shiitake mushrooms, shredded egg crepe, and chopped green onions complete the dish. It is often served at festive gatherings, such as Keiju (77th) birthday celebrations, baby's first meals, wedding receptions, and more. In Uwajima City, a unique custom features two ornate dishes, "Tai Somen" and "Fukumen," placed at the head of the table to mark the occasion.

The sea bream is simmered with seasonings to absorb flavors, while dried shiitake mushrooms are rehydrated, seasoned, cooked, and thinly sliced. Thin egg crepes are shredded into golden threads, and green onions are finely chopped. These components are beautifully arranged on a bed of boiled somen, creating a dish that is as visually stunning as it is delicious.