3. Boil the somen and rub off the excess oil with water. 4. Serve the noodles on a plate, pour the mentsuyu and garnish with the basil. 1. Skin the horse mackerel fillets, peeling from the head first.

Nagashi somen is a practice in which customers use chopsticks to try to scoop up thin somen noodles as they flow down a bamboo chute filled with running water. The Ishikawa prefectural ...