The most delicate Japanese noodles, somen are often distinguished by their elegant packaging. They usually are tied with colorful ribbons in neat bundles. Somen are made from a wheat-flour dough with a little oil. Like soba, they are served cold with a dipping sauce, but they make a delightfully light and delicate garnish for hot soups. Udon are fat, white slippery noodles, appropriate for robust soups and casseroles.
Fish sauce is indispensible to many Southeast Asian cuisines.
It's made by placing salted small fish such as anchovies or shrimp in jars or barrels and allowing them to ferment. The resulting liquid is collected, strained and bottled. The World's Finest Pasta and Grains by Anne Marshall American consumers' love affair with Asian noodles may seem a little behind the times.