Combine the ◎ ingredients in a container with a lid. Add the cucumber and myoga ginger and mix well.
Bring water to a boil in a pot and cook the somen noodles following package directions. Drain well in a colander or sieve. Add to the sauce from Step 1, let cool a bit and then chill for 30 minutes in the refrigerator.
Transfer to a serving plate, top with bonito flakes, toasted sesame seeds and julienned shiso leaves to taste (not listed in the ingredients) and serve.
Story Behind this Recipe
My husband gets home late, so I wanted to come up with a noodle recipe that can be made in advance and is light on the stomach. Now this recipe is a family favorite. I think you could use pasta too.
If you don't have sesame paste, use ground sesame seeds. After chilling the sauce, mix it up before putting it in the serving bowl. The color may look a bit pale in the main photo, but as long as you use the right amount of ingredients it will be properly flavored. Make sure to chill everything well before serving. Ice cold, it tastes so much better than when it's just lukewarm. Cook the noodles so that they're on the firm side before draining, rinsing well in cold water and draining again.