Hiyashi Somen (Japanese Cold Noodles).
Having some right now.
Perfect for hot summer days...........
https://www.lafujimama.com/hiyashi-somen/
On occasion, I make the mentsuyu from scratch, but only if the kids come over. As a widower and basically on my own, I resort to using store bought ones. I do, however, add my own ingredients to it, like hayani kombu (kelp), chopped onions, and shiitake mushrooms. On the side or on top of the noodles, kizami shoji, chopped green onions, and seaweed salad (from Costco).
I get my kizami shoji from Darumaya in Richmond, but it's too far away and dangerous. I googled the stuff and found another place that carries it.
https://morefoodsmart.com/products/momoya-kizami-shoga. Nice! The kizami shoga is like no other ginger out there. Seasoned and in oil. Chopped, not grated or a past. So, so good.
Somen I get from Yokoyaya (Kims Mart). Available just about everywhere else, btw. I only get the ones from Japan. Why on earth would you get ones from anywhere else?
Anyway, somen is very easy to make. Just don't overcook them and make sure they are chilled in ice water overnight.
I used to use traditional zaru for presentation, but can't find it. Here's a really easy to clean, plastic alternative. From Oomomo.
https://www.oomomostore.com/products...e-bk-be-022318
BTW, cold soba is very popular, but somen does it for me.