And the winner is...Somen!
When summer’ heat drags on for days, we like eating somen (thin wheat noodles). Once we do we want more, but at the supermarket both somen and somen sauce are sold out. In the noodles world of noodles, there is no doubt about it, somen is a winner! (From Michi Shioya’s Value Research Bulletin Board, No. 103)
What about hiyamugi (iced noodles)?
In the noodle section of the supermarket, we find shelves well-stocked with soba (buckwheat noodles), udon (thick wheat noodles), and somen. But hiyamugi are barely visible. If we don’t look hard, we won’t find them. They have no hardcore supporters. Noone who wants them no matter what. In the noddles world, they are losers.
Hiyamugi and somen: what’s the difference?
I don’t know the precise definition, but hiyamugi are usually thicker than somen, which are very thin. We might speculate that the thinner somen go down more easily in the heat of summer. But, no, that’s not it. Famous examples of somen from many parts of Japan are as thick as udon.
Udon are winners, too.
Udon are a little thicker than hiyamugi. But the hit movie UDON has strengthened udon‘s presence. The biggest reason is Sanuki Udon, which plays a starring role in the film. Its fame has put other local varieties of udon in the spotlight, too. Many have long histories, and numerous udon shops are renowned for unique tastes. The sheer number of examples throughout Japan is awesome. Thus, once you have tasted Sanuki Udon, enjoyed the rich taste and been startled by how inexpensive it is, you find yourself wanting to try the udon from other places as well.
Soba, udon, somen, hiyamugi, ramen
In contrast to other types of noodles, hiyamugi has hardly any supporters. When we think of ramen, for example, we think of Sapporo, Hakodate, Onomichi, Wakayama or Tokyo, all places that have given birth to distinctive varieties of ramen. (After Tokyo, Ehime Prefecture appears to have the most ramen shops.) Soba has local varieties everywhere. That makes it easy for for anyone to don a soba maker’s uniform, pretend to to make his own soba and present himself as a soba expert. No wonder soba is so popular.
In contrast, no one can pose as a hiyamugi expert. Localities in which the hiyamugi is famous are rare. It’s hard to make up stories about the special flour, the handmade, freshmade, or fresh from the pot qualities of hiyamugi.
40 People Have Commented:
I love iced noodles. Now it is quite popular also in Japan, and you can find almost any Korean-style restaurants and the Korean-style restaurants are very very popular to the degree that we don’t perceive them as Korean. Probably you know that already.
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Posted by water damage restoration on 04/11 at 02:12 PMHiyamugi noodles can be used in a number of different types of cuisine other than the traditional Japanese. Hiyamugi noodles can work very well with both Korean and Thai dishes, often being utilized instead of rice as part of the meal.
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Posted by jeux casino on 06/04 at 02:53 PMMe, me, me!! I’m a hardcore hiyamugi fan, and is my ex. In fact, my ex was Hiyamugi and I was Tsuyu in an MMORPG we used to play, hehe.
I never knew of hiyamugi until I moved to Japan and met my ex. I’d grown up on udon and ramen in California. Once I tried hiyamugi, however, I was completely hooked. Between soumen, hiyamugi, udon, and soba, I’d choose hiyamugi any day, and I’ve been scouring the Japanese markets in Vietnam, where I recently moved, for the elusive noodles.
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