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.