Food: Noodles

• ¼ cup mirin
• 1-cup dashi stock
• Pinch salt
• 1/4-cup soya sauce
• ¼ cup dried fish flakes
• 4 bundles somen noodles
• 1 small ginger root
• One-bunch scallions

Heat the mirin in a skillet, bring to a boil and add soya sauce and dashi stock, bring to the boil again. Remove from heat and allow to cool. This creates a tsuyu or dipping sauce. Peel and grate the ginger and finely chop scallions. Cook the noodles in plenty of water. Once cooked, rinse in cold water. Place some iced water with chopped ice in a serving dish, arrange the noodles on top, garnish with shredded ginger and chopped scallions. Serve the tsuyu sauce in small, individual bowls. Dip the noodles in the soya sauce before eating.