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Zao White snow Hiyamugi noodles Noodles
  • Zao White snow Hiyamugi noodles Noodles
  • Zao White snow Hiyamugi noodles Noodles
  • Zao White snow Hiyamugi noodles Noodles
  • Zao White snow Hiyamugi noodles Noodles

Zao White snow Hiyamugi noodles

Zao White snow Hiyamugi noodles

Réference : NISMIU3

€3.50
Tax included

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.

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The sômen are thinner and tend to be preferred in the summer when the appetite is lower.
Hiyamugi are eaten by people who are not satisfied with sômen but cannot eat udon due to their thick diameter.
In Japanese supermarkets, “sômen” and “hiyamugi” are often sold side by side for consumers to choose from.
When making these noodles, cassava starch is kneaded with the dough.
This gives a smooth texture and a particular suppleness.
Hiyamugi white snow noodles are so named in reference to the white color they display due to the high quality of the flour used.
The mention Zao corresponds to the name of the symbolic mountain of Yamagata Prefecture where the workshops of our craftsman Miura Shokuhin are located.
This product is the flagship of its range!
Zao white snow Hiyamugi noodles are best eaten cold.
We recommend cooking in boiling water for 6 minutes (7 minutes max). As soon as they are finished cooking, immediately soak them in ice water for 2 to 3 minutes, stirring them with your hand.

NISMIU3
Origin
Yamagata, Japan
Weight
200 g net
Packaging
sachet
Ingredients
wheat, cassava starch, salt
Storage
keep away from light, heat and moisture
Allergenic(s)
wheat
Nutritional values
Per 100 g : energy 350 kcal (1486 kJ) ; fat 1g, of which saturates 0,25g ; carbohydrate 77g, of which sugars 3g ; dietary fiber 1,4g; protein 8,4g ; salt 2,54g.
Recommanded use
Cooking

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