from €22.50
Plate in Somesen, Udon ... White crushed, Ø 21.4 cm, depth 5.2 cm
Ref : NISKATO35
€23.00
Tax Included
Somen are thin Japanese noodles made from wheat flour and salted water. The resulting dough is left to rest for several hours before being rolled out and cut into long strands, brushed with vegetable oil and then stretched, first by hand for the best, then by wrapping the strands around long bamboo chopsticks.
This stretching is essential to the development of the glutens contained in the flour. This step gives somen noodles their soft consistency. Somen can be eaten cold, accompanied by a soy-based sauce called tsuyu, or hot, generally in a soup or broth. Traditionally, the cold version is eaten in the warmer months of the year, and the hot version in winter.
Cold somen are served over ice on deep plates. Hot somen are also served on deep plates and covered with a broth. Plates shown here have been specially designed for this purpose and are also ideal for udon. These fresh noodle bowls feature a sculpted design and beautiful colors.
They aez also recommended for ethnic and Indian dishes such as Vietnamese pho and curry soup. they can be used as a noodle bowl for one person or as a serving bowl. Lines relief is magnificent and colors give an impression of calm and beauty. Also suitable for chirashi-sushi, tsukemen and simmered dishes, soba, chilled Chinese noodles, abura soba, pasta, curry.
This versatile format makes your dining table beautiful with just one bowl.
NISKATO35
Data sheet
- Origin
- Japan
- Weight
- 0.84 kg
- Dimensions
- Ø 21.4 cm, depth 5.2 cm
- Precaution
- Dishwasher and microwave safe
- Edge material
- porcelain
- Product
- Plate
Reviews about this product
-
Françoise L.
Published Aug 01, 2025 at 09:08 pm (Order date: Jul 16, 2025)Just like on the site, perfect (Translated review)
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Michèle D.
Published Feb 10, 2025 at 06:56 pm (Order date: Jan 28, 2025)Superb plates. (Translated review)
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Somen are thin Japanese noodles made from wheat flour and salted water. The resulting dough is left to rest for several hours before being rolled out and cut into long strands, brushed with vegetable oil and then stretched, first by hand for the best, then by wrapping the strands around long bamboo chopsticks.
This stretching is essential to the development of the glutens contained in the flour. This step gives somen noodles their soft consistency. Somen can be eaten cold, accompanied by a soy-based sauce called tsuyu, or hot, generally in a soup or broth. Traditionally, the cold version is eaten in the warmer months of the year, and the hot version in winter.
Plate in Somesen, Udon ... White crushed, Ø 21.4 cm, depth 5.2 cm
€23.00
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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