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Hiyamugi

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description Hiyamugi Overview

Hiyamugi are thin Japanese wheat noodles slightly thicker than somen but thinner than udon, traditionally served cold in summer with a dipping broth, and are distinguished by sometimes including a few colored noodles in the bundle.

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What are hiyamugi noodles?

Hiyamugi are thin Japanese wheat noodles made from wheat flour, water, and salt. They are thicker than somen but thinner than udon.

How are hiyamugi traditionally served?

They are commonly served chilled during summer with a dipping broth. The cold preparation makes them a Japanese summer dish rather than a typical heavy noodle soup.

How thick are hiyamugi noodles compared with somen?

Under Japanese Agricultural Standards, hiyamugi are generally between 1.3 millimeters and less than 1.7 millimeters in diameter. Somen are thinner, while udon is substantially thicker and chewier.

Why do some bundles of hiyamugi contain colored noodles?

Manufacturers sometimes mix a few red, blue, or other colored strands into the bundle for visual appeal. The colored strands are still wheat noodles and do not change hiyamugi's basic preparation.

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