![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHAWoeJ5V6pSN0da3hA13WfYdcxEtukEMX7gdevt1qz-mkYHMlTzDbRva1rclLheEOXR_9PDjK5f9KzMPO8p5ZrRmjW6IFlY-WkaEsEE7QIuaBWit8HCQ7MQFWL5RDrjcllDqCrcEyl8x/s320/Various+106.jpg)
We did somen again for dinner. This year's somen has been especially great because we have Fukkura-san (tagine-style donabe). Thanks to the natural "fridge" effect, we can enjoy the really cold noodles throughout the meal in the hot summer night.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various168.jpg)
We did our usual toppings...grated daikon & ginger, scallions, shichimi pepper, ground white sesame+shirasu (baby fish)+shiso mixture, etc.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various161.jpg)
As a side dish, I made the fried kabocha with cinnamon-vinegar marinade.
Very lovely summer dinner.