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Ika somen
refer to a type of sashimi made from raw squid cut into fine strips, vaguely resembling ''somen'' type noodles. They are typically served with grated ginger and soy sauce〔 or a soy sauce-based mentsuyu sauce. They are slurped up,〔〔 much in the way that noodles are eaten according to Japanese custom.
It is considered a specialty of Hokkaido, especially Hakodate, a fishing port where large catches of squid are hauled, though this regional notion has been challenged by availability in wider markets driven by commercialism.〔
==Nomenclature==
The ''ika sōmen'' is not sashimi according to some sources, one such culinary reference making the comparison that while the squid is suited for the ''ika sōmen'', the thicker-fleshed cuttlefish is more platable for making into sashimi.〔 However, it has also been pointed out that ''ika sōmen'' is synonymous with ''ito-zukuri''〔 or "thread cut", which is a technique in sashimi-slicing.〔
The name gained currency only in modern times. Hokkaido native and author Junichi Watanabe remarked in ''Kore wo tabe nakya—watashi no shokumotsushi'' ("Gotta eat this, my food history", 1995) that the term ''ika sōmen'' came into popular use only recently, adding that it is "nothing more than thinly sliced squid sashimi".〔 In 1970, poet described a dish identical to ''ika sōmen'' ("a bowl (donburi) full of raw squid sliced like tokoroten noodles, with grated ginger and soy sauce") but mentioned that it went by the nickname ''umi no sōmen'' or "sōmen noodles of the sea".〔〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Ika somen」の詳細全文を読む
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