Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use.

Around that time, the Japanese Imperial Court in Nara brought in some knotted pastry from China which they called Sakubei/索餅 (most likely Chinese Mahua/麻花).

Sōmen served in hot soup is usually called nyūmen and eaten in the winter, just like soba or udon are.

A few luxury establishments put their sōmen in real streams so that diners can enjoy their meal in a beautiful garden setting.

It is often served with spicy anju (food that accompanies alcoholic drink) such as golbaengi-muchim (moon snail salad).