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The traditionnal taste of japan
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There are many theories, but it is often said that sômen are usually eaten hot while hiyamugi are eaten cold. Hiyamugi have an average diameter (between 1.3 and 1.7 mm), between udon and sômen.
Zao Hiyamugi noodles are orthodox hiyamugi made with only wheat flour, wheat and salt. They are characterized by their firmness and resistance to stretching during boiling.
Hippari udon noodles are one of Yamagata Prefecture essential local dishes.
Japanese kishimen pasta belongs to the udon family.