Tenyose (Somen Agar Jelly)
Quick answer
- Active time
- 60 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Strands of white somen drift through translucent green agar and trace a flowing line across every slice.
Read more
Suwa in Nagano built an agar industry by freezing and drying it through the winter, and tenyose became hospitality food for the Onbashira Festival and family gatherings. The pattern depends on one moment: the noodles sink if the liquid is too hot and will not hold if it has cooled too far.
Ingredients
Instructions
- 1
Rinse one agar stick quickly to remove debris and soak in cold water for 30 minutes.
Squeeze firmly and tear by hand into pieces smaller than 1cm.
- 2
Combine agar with 500ml water and bring to a boil over medium heat.
Reduce to low and stir 8 to 12 minutes until no piece can be lifted with chopsticks.
- 3
Boil 15 somen strands for the package time.
Rinse immediately twice in cold water to remove starch, lay straight in a sieve, and drain 5 minutes.
- 4
Add 100g sugar, 1/8 teaspoon salt, and 2 drops green coloring to the dissolved agar.
Once the sugar dissolves and the mixture reaches one full boil, remove from heat and skim foam.
- 5
Pour into a rinsed 15cm square mold and wait 5 to 8 minutes.
When the edge thickens slightly but the surface has not set, spread somen in flowing lines and press about 3mm deep.
- 6
Set 20 minutes at room temperature, cover, and chill 2 hours.
Loosen with a wet knife, invert, cut into eight pieces showing the noodle pattern, and serve cold.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「おいしい信州ふーどネット」（長野県農政部農業政策課） · Checked: 2026-08-11