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Hiyamugi – Refreshing and rejuvenating noodle dish in Summer2013.08.09

Hiyamugi are wheat flour noodles. As you know there are so many pasta kinds in Italy, so are Japanese noodles. Hiyamugi are somewhere in between Somen and Udon, or if you are not familiar with them, you can imagine the thinnest pasta called Angel hair (Capellini).

Hiyamugi is usually served cold and eaten during the Summer. You don’t usually find them on a restaurant menu, it is eaten at home, especially on a hot and humid day. Hiyamugi is very quick to cook, it only takes 3-4 minutes to boil the noodle, prepare some garnish, such as spring onion, ginger, sesame seeds or wasabi and served with dipping sauce. To be honest, not many Japanese cannot tell the difference between Somen and Hiyamugi by just eating them as they are so similar in size and the way they are served. However they can be identified the difference by looking at them. Why? Because there are always a few coloured ones in Hiyamugi. Not sure why, but a few coloured ones in white noodles are certainly a feast for the eyes.

Hiyamugi

Hiyamugi are great Japanese food when you are a bit overwhelmed by the heat and the colours in bowel will cheer you up and will bring you appetite back!

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