is a Japanese

Japanese cuisine

Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...

 type of noodle

Noodle

The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles...

-based salad

Salad

Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables or fruits.Green salads include leaf...

 that is served cold. The salad is a dish based on its main ingredient, the sōmen

Somen

are very thin, white Japanese noodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles hiyamugi and even thicker Japanese wheat noodles udon is mostly the size of the noodle...

 noodle. Essentially, the salad consists of three main parts: the noodles, the vinegar-based

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

 sauce, and the garnish. Some recipes include chicken broth, lemon juice, or sesame oil for mixing in the broth. The variety of garnish is even more, ranging from shredded lettuce

Lettuce

Lettuce is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. It is eaten either raw, notably in salads, sandwiches, hamburgers, tacos, and many other dishes, or cooked, as in Chinese cuisine in which the stem becomes just as important...

, spring onions, sesame seeds, slivered char siu

Char siu

Char siu , otherwise known as barbecued meat in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat...

 or ham

Ham

Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...

 to scrambled eggs

Scrambled eggs

Scrambled eggs is a dish made from beaten whites and yolks of eggs . Beaten eggs are put into a hot pot or pan and stirred frequently, forming curds as they coagulate.-Sample preparation:...

.