Hiyamugi are white, fragile, thin Japanese noodles only 1.2 to 1.7 mm wide made from wheat flour, salt and water.
They are sold dried in bundles of straight, dried strands.
They are usually served cold with dipping sauces, particularly during the summer.
Cooking Tips
Boil until just soft and semi-transparent, about 4 to 6 minutes. Then rinse in very cold water and put in colander to drain completely.