🍜 Shiro-ebi Suboshi-dashi no Somen

Shiro-ebi (White shrimp ) is said to be the jewel of Toyama Bay. Today, it is eaten in a variety of ways, such as sashimi, sushi, and kakiage, using it as a broth has been an unchanged utilization method since ancient times. While it is common to make broth using fresh white shrimp, drying them allows for long-term preservation, making it possible to use them even outside the peak season of white shrimp, which is summer. Eating somen noodles with a broth based on white shrimp dashi has become an essential summer dish in Toyama. There is one type of somen that is also representative of Toyama, and that is "Daimon somen" from the Tonami Daimon area. It is said that the origins of this traditional noodle originated from the Kaga Clan's imperial somen brought back by medicine peddlers, and it has been made since the late Edo period. Noodle production using the hand-pulling method takes place from October to March. The noodles are kneaded many times with water from the clear Shogawa River, and then exposed to the winter cold and the cold winds blowing from the mountains to dry, resulting in firm, smooth, and tight somen noodles. It is also known as Marumage somen due to its unique appearance, which consists of long, thin noodles that are rolled up and wrapped. Daimon somen, a smooth noodle served in a tasty sauce with the flavor of white shrimp, has a particularly special taste.