Kanazawa Nasu Somen
Kanazawa nasu somen simmers eggplant until tender in sweet-savory soy dashi, then adds somen so the noodles absorb the broth. It is closer to a summer vegetable side dish than chilled...
At a glance
| Name | Kanazawa Nasu Somen (Nasu Somen) |
|---|---|
| Prefecture | Ishikawa |
| Region | Chubu |
| Type | Eggplant and somen simmered as a soy-seasoned side dish |
What is it?
Kanazawa nasu somen simmers eggplant until tender in sweet-savory soy dashi, then adds somen so the noodles absorb the broth.
It is closer to a summer vegetable side dish than chilled dipping noodles; the softened, broth-stained noodles are intentional.
History and local context
It was served in summer and around Obon and also made practical use of leftover somen. Thin-skinned heta-murasaki eggplant readily absorbs the seasoning.
Households may preboil noodles or add them dry, use soy or miso, and sometimes reuse fish simmering liquid.
How to enjoy it
Lift eggplant and noodles together, with grated or needle-cut ginger. Eat hot, or cool it so flavors settle into the soft noodles.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Kanazawa Nasu Somen from?
It is associated with Ishikawa, in the Chubu region of Japan.
What kind of food is Kanazawa Nasu Somen?
This guide classifies it as eggplant and somen simmered as a soy-seasoned side dish. See the overview for its defining ingredients and texture.
Can I order Kanazawa Nasu Somen online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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