Hiyamugi
Japanese noodle dish / From Wikipedia, the free encyclopedia
Hiyamugi (Japanese: 冷麦, lit. '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 sōmen. The Western style noodle that most closely resembles hiyamugi is probably vermicelli.[2] They are the second thinnest type of Japanese noodle after sōmen, while the well-known udon is a thicker style of wheat noodle.
Hiyamugi, like sōmen is traditionally enjoyed cold during the summer months. While sōmen 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]