EnglishOiwa somen
Oiwa somen is said to be Toyama's summer tradition
Oiwa somen introduction
Oiwa somen has existed since the Muromachi period, and it seems that at that time it was a high-class item and could only be eaten in the Imperial Court and temples.
It is said that history began when monks and soldiers ate somen that was dried and easy to carry around at Nissekiji Temple on Mt. Oiwa.
Currently, there are 3 shops around Hyakudanzaka that offer somen, and each is particular about noodles and dashi.
The characteristic of Oiwa somen is that it uses noodles that have been left to sit for 3 years, and is exposed to Oiwa's cold water and has a strong elasticity and doesn't stretch easily even when dipped in soup. Although they look similar, each shop is unique and is served along with river fish, wild vegetable dishes, and Japanese sweets.
We recommend that you try Oiwa somen, which is said to be Toyama's summer tradition, while enjoying the differences between each restaurant.
It is said that history began when monks and soldiers ate somen that was dried and easy to carry around at Nissekiji Temple on Mt. Oiwa.
Currently, there are 3 shops around Hyakudanzaka that offer somen, and each is particular about noodles and dashi.
The characteristic of Oiwa somen is that it uses noodles that have been left to sit for 3 years, and is exposed to Oiwa's cold water and has a strong elasticity and doesn't stretch easily even when dipped in soup. Although they look similar, each shop is unique and is served along with river fish, wild vegetable dishes, and Japanese sweets.
We recommend that you try Oiwa somen, which is said to be Toyama's summer tradition, while enjoying the differences between each restaurant.
