- Main lore areas
- Main ingredients used
Hand-pulled somen , daikon radish, carrots, deep-fried tofu pouches
- History/origin/related events
"The Kamogata-cho area of Asakuchi City", located in the southwestern part of Okayama Prefecture, has flourished as a production center of "hand-pulled noodles" since the Edo period (1603-1868) due to its sunny climate and availability of high-quality water, salt, and wheat. The ends of the "hand-pulled somen noodles" that are attached to utensils during the production process are called bachi, so named because they resemble a "Japanese shamisen bachi (plectrum)". "Bachi" are characterized by their firmness, which is stronger than the part used for somen noodles. They are placed in a pot without boiling, and the salt content of the somen itself is used to finish the dish with less seasoning. This dish is quick to make and warms the body.
- Opportunities and times of eating habits
"Hand-pulled Somen Bachi Soup" is eaten throughout the year, but is preferred in winter when it is colder. It is served as an everyday soup rather than on special occasions. Seasoning varies from household to household, and soy sauce or miso is used. Because "bachi" are shorter than regular somen noodles, the dish is easy for small children and the elderly to eat, and is loved by people of all ages.
- How to eat
Pour the dashi into a pot, add ingredients of your choice such as daikon radish, carrots, deep-fried tofu pouches, etc. and bring to a boil. Once the mixture has come to a boil, place the bachi in the boiling broth. Bring back to the boil, add soy sauce, and season to taste.
- Efforts for Preservation and Succession
In Asakuchi City, "bachi" soup is served as part of school lunches about once a month. Recipes are also distributed to those who purchase bachi from noodle makers. The recipe is also introduced on social media and other online platforms.