🍜 Shima-somen (Somen dipped in simmered fish broth)

The "Shima Somen" enjoyed in Mugi Town, Tokushima Prefecture, is distinct from typical somen, because it uses broth made by simmering fish instead of mentsuyu. "Renko-tai" (yellowback sea bream) caught at Teba Island is boiled in a sweet and savory seasoning, and the resulting broth is used. It is one of the most creative dishes that ensures the leftover broth is equally delicious to savor.