Somen are almost impossibly fine Japanese noodles made from wheat. They are most often served cold with a simple but umami rich kombu/katsuo (kelp, shaved dried skipjack tuna) dipping sauce flavoured with ginger, or spring onions, or both, and a bit of soy sauce. Somen are also wonderful in clear and delicate hot soups, or as a base for sophisticated appetizers – say a pan-seared scallop finished with finger lime.