Each tray is installed on a table, in which spring water from the bottom of the valley is pumped in, and the somen flows continuously in a circular motion. Somen are very thin, white noodles made from wheat flour usually served cold and accompanied by tsuyu or a dipping sauce made from soysauce and dashi. One summer, the staff at the restaurant dreamed up the idea as a way to incorporate the area’s well known fresh, spring water into a novel way of serving a basic dish to customers. Well, sort of; I gave the signal to my neighbours to help themselves to any I missed, which they happily did. In 2016 the residents of Gose, in Nara, set a world record for the longest nagashi somen slide, building a working noodle chute that was 3, 317 meters long! Nowadays when it’s hot, we turn to air conditioners and hand-held electric fans, but there’s no denying the effectiveness of old techniques: shade, water and cool food and drink. This simple, refreshing summer dish is a tried and true way to cool down and, if you’re in the Kyoto area, you’ll find it in the shaded mountain village of Kibune. Hirobun’s clever combination of kawadoko dining and refreshing nagashi somen sees it as one of the best lunch spots in town. Nearby Tosen Gorge is a worthy attraction as well. To be transported to summertime Japan for a moment, take a look at this short, lovely video of a family enjoying nagashi somen. Share your travel photos with us by hashtagging your images with #visitjapanjp, 5967 Kaimonjut-cho, Ibusuki-shi, Kagoshima-ken. Tosen Gorge has one of Japan's top 100 natural springs, An innovative serving method makes this easy even for those not particularly adept with chopsticks.

Web: https://hirobun.co.jp/ Post by Japan Journeys. Nagashi somen is a summer tradition, often seen at festivals or in restaurants, but families can also rig up their own backyard bamboo pipes. I really recommend you this Nagashi somen. Nagashi Somen or “flowing noodles” is a traditional treat to cope with Japan’s sultry summers. The place runs like clockwork; seats are filled, noodles flow for fifteen minutes then places are reset for the next wave of people. As I descended, the river grew louder and the temperature dropped. Those looking to escape the heat need only make their way down to the river’s edge. They dip the noodles in a small dish containing cold men-tsuyu and ground mountain yam before popping the bundles in their mouths. Wondering how to cool off in Japan’s humid summer? Kawadoko river dining is another simple yet effective old-fashioned method of keeping cool. Web: https://hirobun.co.jp/, Nature’s Air-Con: Nagashi Sōmen Flowing Noodles Kawadoko Style at Hirobun, Kibune, Serene Gardens, Exquisite Kaiseki and Feudal History at Fugetsuro, Shizuoka, Shimogamo Shrine: One of Kyoto’s Oldest Shrines. The group of three friends to my right shared the next track, receiving three bundles of noodles for every one of mine. Nagashi means float, that is, this somen is served in floating style. Heat, culture, chaos: the real Gion Matsuri. Well, look no further than nagashi somen, or flowing noodles. Eating Nagashi Somen is a summer tradition in Japan, and it’s often seen at festivals or in restaurants.

As I was dining solo, I had a track all to myself. Fish swimming in the clear pond and the small shrine on site offer a great visual backdrop. Perhaps you’re munching your way through a Japanese food checklist and hoping to try something new? Looking for an Overnight Trip from Tokyo? The staff ushered me to the first waiting area where I could begin to enjoy the breezy benefits of kawadoko dining. Check the website closer to your visit. Nearby Tosen Gorge is a worthy attraction as well. Take the Karasuma Subway Line from Kyoto Station to Kokusaikaikan Station (around twenty minutes). Hastily grabbing my chopsticks, I scooped up the first bundle, dunked it into the cool broth and enjoyed the refreshing taste of summer.

Though if you’re looking for something a little more lush, head to the mountains north of Kyoto, to the small village of Kibune. Somen are a type of very thin wheat noodle, usually less than 1.3mm in diameter.

There, perched just above the river’s surface, is a popular kawadoko (river dining) restaurant named Hirobun where you can beat the city heat and dine in style. The noodles, swimming in chilled water and soaked in savoury broth, made for a slippery, fresh combination. Unlike the similarly long, thin noodles of western spaghetti, somen are made long and thin by repeatedly stretching the dough into progressively longer and thinner sections and then allowing them to air-dry. From here, I was close enough to observe the bamboo slide and hear the gleeful laughter, now audible over the rushing river.