Once caught, the noodles are dipped in tsuyu (a chilled, umami-rich sauce made from soy, mirin and dashi) then slurped down between bites of tempura or cool slices of cucumber. “It’s the perfect dish for summer when the heat dulls your appetite,” says Ishi Take, director at Chihonoie. “Nagashi somen is light, refreshing and easy to eat – even when [it’s so hot outside that] nothing else sounds appealing.”
He adds, “We get all kinds of visitors here – parents with kids, couples, even travellers from overseas. Everyone gathers around the bamboo flumes, laughing and trying to catch the noodles. It’s not just a meal; it’s a shared summer memory.”