EnglishGrilled mackerel somen
Taste the blessings of the lake with mackerel somen
Grilled mackerel somen introduction
“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohoku region of Shiga prefecture.
It is a dish in which grilled mackerel is boiled in and entwined with somen, and in the Kohoku region, there is a custom called “May greetings” of giving to a bride during the busy season of rice planting in spring, and grilled mackerel was used as a gift. This dish is sometimes made by lightly grilling mackerel as it is and eaten with vinegar and soy sauce.
Every year in April, it is also served as a feast for the “Hikiyama Festival,” which is the festival of Nagahama Hachimangu Shrine, and is eaten as “May greetings” during the spring farming season.
Put the seasoning stock and seasoning in a pan, add grilled mackerel, cook until the broth is about half full, then serve the mackerel on a plate and strain the broth so that no bones get in. Lightly heat the green onions with broth and serve on a plate. Add seasoning to the broth and bring to a boil, then add the hard-boiled somen noodles to add flavor. Place somen noodles around the mackerel and pour the broth. Currently, it is made at home, passed down from parents to children, and in addition to being easily purchased at supermarkets and sales offices, it is also offered at restaurants, and is popular among the younger generation.
It is a dish in which grilled mackerel is boiled in and entwined with somen, and in the Kohoku region, there is a custom called “May greetings” of giving to a bride during the busy season of rice planting in spring, and grilled mackerel was used as a gift. This dish is sometimes made by lightly grilling mackerel as it is and eaten with vinegar and soy sauce.
Every year in April, it is also served as a feast for the “Hikiyama Festival,” which is the festival of Nagahama Hachimangu Shrine, and is eaten as “May greetings” during the spring farming season.
Put the seasoning stock and seasoning in a pan, add grilled mackerel, cook until the broth is about half full, then serve the mackerel on a plate and strain the broth so that no bones get in. Lightly heat the green onions with broth and serve on a plate. Add seasoning to the broth and bring to a boil, then add the hard-boiled somen noodles to add flavor. Place somen noodles around the mackerel and pour the broth. Currently, it is made at home, passed down from parents to children, and in addition to being easily purchased at supermarkets and sales offices, it is also offered at restaurants, and is popular among the younger generation.
