日本人[にほんじん]は麺類[めんるい] (menrui is all sorts of noodles)がとても好[す]きです。このブログの名前[なまえ]も、ソバ。私[わたし]もソバだけではなく、ほかの麺類[めんるい]も大[だい]好[す]きです。日本人[にほんじん]が夏[なつ]によく食[た]べる麺[めん] (men is noodle)に、そうめんがあります。食[た]べるのは夏[なつ]ですが、作[つく]るのは寒[さむ]い冬[ふゆ]がいいそうです。それは空気[くうき] (kuuki is air)が乾燥[かんそう]している(kansou shiteiru means dry)から。三重県[みえけん]の四日市[よっかいち]市[し]では今[いま]、そうめんを作[つく]っています。この新聞[しんぶん]のサイトにそうめんを作[つく]っている（乾燥[かんそう]している）写真[しゃしん]がありますよ。
Japanese people love noodles. As you know, I named this blog “SOBA” (= buckwheat noodle). I like not only soba but also all sorts of other types of noodles. One of the noodles Japanese people often eat in summer is somen. We eat this in summer, but winter is the best season to make it. It is because the winter air is dry and it’s convenient to dry somen noodles. I read a newspaper report on this site showing somen noodle making right now at Yokkkaichi-city, Mie prefecture. You can see the picture on the site. Apparently many somen makers nowadays dry the noodles inside, but this photo shows the traditional way – to dry noodle outside under the sun. Please have a look!