Abura-zōmen
Abura-zoomïn(Northern Amami-Oshima: アブラゾームィ゜ン)[1] or Abura-soːminu(Yoron: アブラソーミヌ)[2] is a traditional local dish from the Amami Islands in Ryukyu Islands. It is commonly eaten as a home-cooked meal, a casual dish at diners, an item on izakaya menus, or as a light snack in place of sweets.
The dish is made by mixing boiled sōmen noodles with a sauce containing oil, which prevents the noodles from sticking together, giving it a distinctive texture.
Overview
Abura-zoomïn' is a regional dish from Amami Islands, made by stir-frying pork, vegetables, and Soomïn(Northern Amami-Oshima: ソームィ゜ン, sōmen noodles). While it is similar to Okinawa's soomin canpuruu (Okinawan: ソーミンチャンプルー), a distinctive feature of Abura-zoomïn in the Amami region is the addition of dashi broth during the stir-frying process. The emulsion of the stir-frying oil and the broth coats the noodles, giving them a smooth and pleasant texture.[3]
Although wheat was not traditionally cultivated and soomïn production was not local to the Amami region, there are several theories as to why sōmen became widely established there. One theory suggests that soomïn was introduced from Satsuma during the Edo period, and because dried noodles could be preserved for long periods, they became a common food in Amami. However, the exact origin remains uncertain.[3]
Due to its simplicity, Abura-zoomïn is still widely prepared in ordinary households in the region today. Many restaurants specializing in regional cuisine proudly serve Abura-zoomïn, reinforcing its deep cultural roots. It has become a popular dish not only among locals but also among travelers from outside the prefecture.[3]
During celebrations, rice planting and harvesting, and other occasions where large groups of people gathered, Abura-zoomïn was commonly prepared. It is considered an essential dish, particularly during the Hacigwacï 'uduri (Northern Amami-Oshima: 八月踊) festival held in Amami Islands.[3]
Hacigwacï 'uduri involves singing and dancing to dozens of different songs unique to each village, expressing gratitude to the gods and praying for a good harvest. Since many people gather for the festival, it is customary to serve Abura-zoonmïn in large platters for everyone to share.[4][3]
Preparation
Ingredients: pork, soomïn(Northern Amami-Oshima: ソームィ゜ン, Japanese:sōmen), garlic chives (Northern Amami-Oshima: bira/ビラ), dried anchovies (いりこ), dashi broth (Northern Amami-Oshima: arë/アレェ゜)
First, thinly sliced pork is stir-fried in oil. Then, dried anchovies and boiled sōmen are added, and dashi broth is poured over the mixture. Once the oil and dashi emulsify, garlic chives are added, and the flavor is adjusted with soy sauce and other seasonings. It is ideal to leave a small amount of broth remaining in the dish.
The type and amount of dashi broth can vary depending on the region, household, or restaurant. In some cases, chicken broth similar to that used in Xiihan (Northern Amami-Oshima: 鶏飯, Japanese:Keihan) is employed, while others use broth made from silver-stripe round herring (surïn(Northern Amami-Oshima: キビナゴ), Japanese:kibinago). Additionally, some versions are made with less broth for a drier finish, whereas others are served with more broth, resembling nyūmen (にゅうめん).
In terms of ingredients, besides garlic chives, various locally available vegetables may also be included.