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Sōmen

Sōmen (Japanese: 素麺), somyeon (Korean: 소면; Hanja: 素麵), or sùmiàn (Chinese: 素麵) or Soomin (Okinawan:素麺) is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later…

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Alternative names
Somyeon · sùmiàn · Soomin
Main ingredients
Wheat flour
Place of origin
China
Region or state
East Asia
Type
Noodles

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Overview

History

East Asian cuisines

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Map overview Semantic statistics

Sōmen

Nodes37
Edges36
Triples35
Avg. degree1.95
Density0.054054
Components1

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Sōmen

Top relations

related to history · 17
Sōmen → Around, By, China, Chinese, Heian Period, Japanese, Japanese Imperial Court, Kakaisho, Kamakura, Nara, Nara's Miwa, Sakubei, Sakurai, Tang, The, This, Zen Buddhist
see also · 4
Sōmen → Capellini, Food, Italian, Korea
Alternative names · 3
Sōmen → Somyeon, Soomin, sùmiàn
related to Japan · 3
Sōmen → In, Japanese, The
Main ingredients · 1
Sōmen → Wheat flour
Place of origin · 1
Sōmen → China
Region or state · 1
Sōmen → East Asia
Type · 1
Sōmen → Noodles

Important terminology Word statistics

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Important terminology

japanese served thin noodle noodles somyeon tsuyu usually cold korean chinese east strands japan soomin wheat flour used oil later

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
SōmenAlternative namesSomyeon1.00infobox
SōmenAlternative namessùmiàn1.00infobox
SōmenAlternative namesSoomin1.00infobox
SōmenMain ingredientsWheat flour1.00infobox
SōmenPlace of originChina1.00infobox
SōmenRegion or stateEast Asia1.00infobox
SōmenTypeNoodles1.00infobox
the Kakaishoinstance ofappeared in historical records0.80text
marking its distinction from its predecessorinstance ofappeared in historical records0.80text
Sōmin Chanpurūinstance ofSoomin is used in stir fry0.80text
Abura zoomïn.Sōmeninstance ofSoomin is used in stir fry0.80text
Sōmenrelated to historyThe0.60section

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    Min side: 3
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