Nagashi somen (flowing noodles) in the summer. The noodles are placed in a long flume of bamboo. The flume carries clear, ice-cold water. As the somen pass by, diners pluck them out with their chopsticks and dip them in tsuyu. Catching the noodles requires a fair amount of dexterity, but the noodles that are not caught by the time they get to the end usually are not eaten, so diners are pressured to catch as much as they can..
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