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Cold sômen noodles served with summer vegetables is the perfect dish to cool off and reenergize in this hot and humid season. Enjoy fresh summer vegetables arranged on a refreshing dish, topped with a grainy sesame seed-miso paste, finely sliced green beefsteak leaves, and myôga ginger. Take one bite and enjoy the savory sweetness of the miso spreading through your mouth! This edition on natural foods highlights the vegetables, all of which are organically grown, served with our delicious noodles. Our lightly fried eggplant slices come from meaty, round American eggplants. The area near their stem is especially tasty, so we cut the eggplants lengthwise for everyone to enjoy this part. Our cucumbers are firm and have few seeds. And like our eggplants, they are round and raised from a wild strain of seeds. Our cold tomatoes are succulent and flavorful, our thick dried shiitake mushrooms sweet, and our rare summer daikon radishes come from Tsumagoi Village in Gunma Prefecture. The daikon farmer there proudly explains about the black soil of the loamy layer of the Kanto region in which his rare gems are grown, saying, "There is no better soil to grow fresh vegetables." All these vegetables are placed on a large bed of noodles with the perfect consistency, made from Canadian wheat. This wheat has been grown naturally on farmland that has been free of agricultural chemical for over ten years. Incidentally, the secret to enjoying this exquisite dish lies in the way it is eaten. Lightly mix the sweet delicate sauce for the noodles and sesame seed-miso topping, and experience how the subtle, fragrant flavor changes with each bite. Then the vegetables begin to coalesce, and before you know it your plate is empty and your stomach is full. The sumptuous flavor of the vegetables is most important for this summer vegetable noodle dish, so we can only make it during this season. This cool meal will definitely bring back the appetites of those of us who are worn out because of the heat. Why not try a bite? *The selection of vegetables is subject to somewhat change due to what is on hand in our kitchen. We hope you will come and enjoy our many variations.

At MIHO MUSEUM's restaurant and café, the finest natural ingredients are carefully selected and used to prepare all our dishes. Fruits and vegetables grown without chemicals, fertilizers, and weed killers are delicious, and it would seem that insects and birds would get to them, but the organic farmers who provide our ingredients always give us the best harvest. Our tofu, bread, and pastries from our restaurant kitchen, our dishes, and freshly squeezed tangerine juice all come from this fresh harvest. The soy sauce, sweet seasoning sake, and vinegar, as well as the sugar and salt that have been previously difficult to produce in Japan, are all of nature’s ingredients.

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