Somen noodles Coloring Pages

A summer favorite! Yummy, smooth Somen noodles

Somen noodles are made by mixing flour, water, and salt into dough, stretching it thin, and drying it. Many people love eating them cold in icy water because they slide right down! But they are also tasty in hot soup as "Nyumen." They are a traditional Japanese food that is easy to eat, even on hot summer days.

The history and origin of Somen noodles

It is said that the original food for Somen noodles came from China to Japan over 1,300 years ago during the Nara period. It was a treat called "Sakubei." Over time, it changed, and by the Muromachi period, it became the Somen noodles we know today. A place called Miwa in Nara Prefecture is known as the birthplace of Japanese hand-stretched Somen noodles.

How to make Somen noodles

Delicious Somen noodles are made with a lot of time and careful care.

• Kneading the dough: Flour, salty water, and a little vegetable oil are mixed and kneaded really well.
• Stretching it thin: The dough is stretched little by little. It is wrapped around two sticks in a figure-8 shape and pulled thinner and thinner.
• Drying it: It is dried well in a breezy place, then cut to the right length.

Regional differences and fun ways to eat them

All across Japan, there are famous areas for making Somen noodles, as well as many fun ways to eat them.

• The Three Great Hand-Stretched Somen Noodles: "Miwa Somen noodles" in Nara, "Banshu Somen noodles (Ibo no Ito)" in Hyogo, and "Shodoshima Somen noodles" in Kagawa are super famous. Each area has its own special trick, like using sesame oil to stretch the dough on Shodoshima Island!
• Nagashi Somen noodles: This is a fun way to eat where water flows down a bamboo pipe split in half. You catch the Somen noodles with your chopsticks as they slide down!
• Nyumen: These are Somen noodles boiled in hot broth or served with hot soup. They are perfect for cold days or when you are not feeling well.

How to Pick Colors

When you color your Somen noodles coloring page, try to picture a yummy dinner table!

• Somen noodles (Noodles): Somen noodles are usually white, but adding a little bit of light yellow or beige makes them look like real wheat. Mixing in bright colors like green (matcha) or pink (plum) for colored Somen noodles makes it fun and colorful, too!
• Toppings: Use lots of bright colors to make your picture pop! Try green for green onions, yellow for ginger or shredded egg, dark green for cucumbers, and red for cherry tomatoes or shrimp. You can even draw and add your favorite toppings!
• Noodle Sauce: Color the sauce in the bowl dark brown or a very dark brown that is almost black. Leave the ice white so it looks clear and cool!

Make It Look Cool and Refreshing!

Somen noodles are a cool, refreshing food, so try these tricks to make them look nice and chilly!

• Shiny and Clear: You can draw tiny drops of water! Leaving a few white spots on the noodles and toppings for shiny light makes them look fresh and wet.
• Coloring the Bowls: If it is a glass bowl, color it very lightly with light blue or sky blue. This makes it look clear and super cold! If it is a bamboo bowl, use yellow-green or brown to give it a nice, natural feel.

Different Names for Different Thicknesses!? Somen noodles and Hiyamugi

There is a noodle called "hiyamugi" that looks like Somen noodles, but do you know the difference? Actually, when made by machines, the name depends on how thick the noodles are. Thin ones with a diameter under 1.3 mm are "Somen noodles," and ones from 1.3 mm to under 1.7 mm are "hiyamugi."

The Secret to Eating Somen noodles on Tanabata

People often eat Somen noodles on Tanabata on July 7th. This started because people thought Somen noodles looked like the Milky Way or Princess Orihime's "spinning threads." They ate them to wish to get better at sewing.

Why Oil Is Spread on Hand-Stretched Somen noodles

For "hand-stretched Somen noodles" made by hand by craftspeople, they spread vegetable oil on the dough while stretching it. Spreading oil keeps the dough from drying out. It also stops the noodles from sticking together, so they can be stretched super thin.