Harusame Noodles are thin, translucent Japanese noodles, slightly thicker than glass noodles but still almost as thin as hair.
They are 5 to 7 inches (12 1/2 to 18 cm) long and sold dried — either straight, or coiled in bundles.
They are made from a starch or mix of starches such as mung bean flour, potato starch, rice starch, soybean flour or sweet potato starch. Potato and sweet potato starch are most common.
Cooking Tips
To soften the dried noodles, use a hot liquid such as broth or water. Soak for 5 minutes, or simmer for 1 to 2 minutes.
After soaking, they can be chilled for use in salads.
They can also be deep-fried in their dried form.
Substitutes
Glass Noodles, Rice Vermicelli.
Language Notes
“Harusame” in Japanese means “Spring Rain.”