Noodle dish as gohangawari

Nyumen is a hot noodle dish using the classic cold noodle dish, somen, where freshly boiled thin wheat noodles are cooled in running or ice water, then served dipped into a mentsuyu dipping sauce made with dashi, mirin and soy sauce. These nyumen, however, are adapted from the summer staple for the winter months. This simple dish is elevated through the use of Pacific snow crab meat, which is a luscious winter classic, crab miso (the light brown reproductive glands of the crab, so called for their resemblance in texture to miso paste), and a soup which blends ichiban dashi with leftover crab meat. With the crab miso lending a fantastic depth of flavour, the whole dish is packed full of umami and the rich taste of winter crab.