The seasoning is kept simple so that you can enjoy the aroma of wheat that only fresh somen can offer. The soup is made from fugu (blowfish) ara, and is rich in flavor and elegance. Add fresh somen noodles and local vegetables such as lettuce and shiitake mushrooms to the soup, which is infused with the flavor of fugu, and simmer lightly before serving. It can also be served as fuguchiri tsukemen (noodles with fugu chiri sauce) by dipping it in the homemade ponzu sauce that comes with the dish. The fresh somen is the star of the dish!
