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Knowing the summer in Japan – Japanese cold noodles –

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Japanese love to eat cold noodles in summer.

Such as “Somen” and “Hiyamugi” are the basic menu. And they are indispensable for the Japanese summer. Because they bring us a cold air.

Thickness is the only difference between “Somen” and “Hiyamugi”. In definition, the thicker is “Hiyamugi” and the thiner is “Somen”.

I myself prefer “Somen” to “Hiyamugi”.

In Japan, there are so many types of noodles such as “Soba”, “Udon”, “Kishimen”, “Hiyamugi”, “Somen”, etc. All the noodles other than “Soba” are differentiated by the thickness.

A definition of noodles in thickness:
Somen: a diameter – less than 1.3mm
Hiyamugi: a diameter – 1.3mm ~ 1.7mm
Udon: a diameter – more than1.7mm

Both of “Somen” and “Hiyamugi” are simply made of flour, salt and water.

There are 2 kinds of manufacturing method for them such as “Hand-made” and “Machine-made”.
Oil is usually put into “Somen” to prevent them from drying.

There are so many brands for “Somen” rather than “Hiyamugi”. Each of them has their own ripening period.

Nowadays, we can see and taste “Somen” and “Hiyamugi” that includes colored noodles partially. It looks very nice.

It is definitely a fun to taste the difference between “Somen” and “Hiyamugi” for summer!!!


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