As if chasing your sushi around a conveyor belt wasn't creative enough for you, the Japanese have also invented 'nagashi-somen', translated as 'flowing noodles'.
Nagashi-somen is a summer trend, with some restaurants even offering it to their customers.
Take a look at how it works:
How does nagashi-somen work?
It involves boiling the somen (thin noodles made of wheat flour and salt) first, and racing them through a long flume of bamboo using ice cold water to create a ‘noodle-fall’. Diners then use chopsticks to pluck as much somen as they can to dip into men-tsuyu (sauce for noodles). They can also add toppings such as eggs, cucumbers and tomatoes.
Nagashi-somen originally started in Kagoshima-ken, a prefecture of Japan located on on the southwest tip of the island, Kyushu. Noodle catching was invented as people wanted cold meals during hot weather. Now it is a popular event for family and company parties. If you are touring around Japan in summer, you can try this especially in the Yoshihara region of Kochi City – make sure you practice your chopsticks skills before you go, otherwise you'll go hungry...
Thank you to:
Bixi Wang : collaborator | mathematician | Cambridge University student