Oiwa Somen
A beloved summer tradition of Toyama

About Oiwa Somen

Oiwa Somen (大岩そうめん, Oiwa somen) dates back to the Muromachi period and was once considered a luxury delicacy, enjoyed exclusively in the imperial court or temples.

Its story is said to have begun with warrior monks at Nissekiji Temple on Mt. Oiwa, who favored somen as a convenient dried food during their travels.

Today, there are three establishments near the Hyakudan-zaka (Hundred Steps Slope) that serve Oiwa Somen, each with their unique approach to noodles and dashi broth. The somen used is aged for three years, giving it a firm texture. It is chilled in the refreshing, cold water of Oiwa, making it resilient and ensuring the noodles retain their firmness even when dipped in broth.

Although the dishes may look similar, each eatery offers a distinctive experience, often pairing the noodles with river fish, mountain vegetables, or traditional Japanese sweets.

Oiwa Somen is a cherished summer tradition in Toyama, and savoring the differences in flavor and style at each shop is highly recommended.

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