Hiyamugi
Hiyamugi (Japanese: 冷麦) (literally "chilled wheat") are very thin dried Japanese noodles made of wheat.[1] They are similar to but slightly thicker than the thinnest Japanese noodle type called somen. The Western style noodle that most closely resembles hiyamugi is probably vermicelli.[2]
Hiyamugi, like somen is traditionally enjoyed cold during the summer months. While somen are sometimes served hot in a dish called nyumen, hiyamugi is typically served cold, sometimes over ice or floating in water in a clear glass bowl. The chilled noodles are served with a dipping sauce on the side called tsukejiru that is made with dashi, soy sauce and mirin.[3]
References
- ^ "Hiyamugi". Food Network.
- ^ Asian Foods: Science and Technology. Technomic Publishing. p. 48.
- ^ Davidson, Alan. The Oxford Companion to Food. Oxford University Press. p. 557.
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