Cold silky somen noodles served with dipping sauce, perfect for the warm summer weather.
In summer, somen chilled with ice is a popular meal to cool down. Read this interesting article by Japan Times here.
Do you like the goldfish depiction?
It is always a happy moment to have inspiration for my food creations.
Thanks to my super talented artist friend @lovelimzy who treated me to birthday dinner and a super lovely maple leaf goldfish artwork of hers, I was very inspired to make a goldfish theme bento.
I also recalled a Japanese artist Riusuke Fukahori who I have strong admiration for.
His fishes/flora resin works are incredibly mind blowing.
My guess is because of the goldfish fishing game commonly seen at Natsu-matsuri (Japanese summer festivals).
So as you can see, my Goldfish Somen foodart drew inspiration from both artists’ work.
To make the Goldfish Somen foodart, I added goldfishes made out of cherry tomatoes.
After halving the cherry tomatoes, I cut one half into the tail, and added the eyes using black sesame.
Kind of regret not cutting small fins :P
The other details include maple leaves cut from blanched broccoli stem, lotus leaf using Japanese cucumber slices.
The best part about eating somen is that you just need to keep it nicely chilled and dip in some tsuyu sauce.
One more day to weekend~~ yay~~~