# Sumiso somen (vinegared miso noodles) ｜ Our Regional Cuisines

**Cuisine Name**: Sumiso somen (vinegared miso noodles)

**Region**: Our Regional Cuisines

## Main Lore Areas
Throughout the prefecture

## Main Ingredients Used
Miso, vinegar, somen noodles

## History, Origin, and Related Events
Miso, particularly red miso such as the local hatcho miso, is an indispensable condiment in Aichi cuisine. Miso is made by growing koji mold in soybeans to produce a starter, then fermenting and maturing this over a long period of time until it becomes miso paste. It is matured for a minimum of one year, and between two and three years at the longer end. Miso produced in this way has a rich body and acidity, and a characteristically astringent flavor. Hatcho miso is one of these brands of miso.The village from which hatcho miso gets its name (currently the town of Hacho in Okazaki) is close to Okazaki Castle, the birthplace of Tokugawa Ieyasu. This was a major transportation hub, where the Tokaido route between Tokyo and Kyoto intersected with the Yahagi River. As such, it was easy to obtain soybeans and salt there, the raw ingredients of miso.Miso remains deeply rooted in everyday life in Aichi even to this day, appearing in various dishes that are widely known outside the prefecture: “miso stew “and “udon noodles “, “miso oden “, “tonkatsu with miso sauce “, “miso dengaku “, and so on. But the most familiar miso dish eaten in summer is sumiso somen (vinegared miso noodles).Aichi was also lucky when it came to vinegar. Brewers in Handa city were able to produce sake vinegar at an affordable price, and this is said to have helped sushi (sushi referring to vinegared rice, not raw fish) become a part of Edo cuisine. The cities of Hekinan and Anjo, located near to Handa, have eaten somen (thin, wheat flour) noodles since ancient times, and it is thought that “sumiso somen” is deeply rooted in the area too.

## Opportunities and Times of Eating Habits
They are often eaten in Nagoya, and in summer when appetites are smaller. The refreshing vinegar and nutritious miso are also good for preventing fatigue in the summer heat.

## How to Eat
They are extremely simple to make, with a simple miso, vinegar and sugar mixture added to cooked noodles. The rich body and umami of the miso mellows the taste of the vinegar, leaving you feeling refreshed after eating. The miso sauce contains little water, so if it is not sticking to the noodles you can thin it out with some dashi stock.You can also replace the somen with thicker udon noodles. With different garnishes such as summer vegetables, sesame seeds, grated ginger, sakura shrimp or shiso (Chinese basil) leaves, you can make the dish both more nutritious and better looking.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It can easily be made with household staples, so it is made in households everywhere when summer comes around. The taste of the miso sauce and the garnishes will vary depending on the household.

## Ingredients
- somen (thin, wheat flour) noodles: 2 packs
- mirin: 3 tablespoons
- red miso paste: 4 tablespoons
- sugar: 1 tablespoon
- vinegar: 2 tablespoons
- sesame seeds: 1 tablespoon
- Cucumber, ginger, shiso (Chinese basil) leaves: according to your taste

## Recipe
1. 1. Add the mirin to a saucepan, then heat to burn off the alcohol. Add in the red miso paste and sugar, and mix well. Add in the vinegar and mix.
2. 2. Boil the noodles. Once they are cooked, chill them with cold water.
3. 3. Serve the noodles in a bowl, and add the sauce. Sprinkle with sesame seeds, and garnish with finely chopped cucumber, ginger etc if you wish.
4. 4. Mix together, and enjoy.

## Provider Information
provider : Recipe source: 50 Recipes from Aichi Regional Cuisine

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