The Ibonoito is the largest somen (Japanese thin wheat noodles) brand in Japan and its products are commonly sold in almost all supermarkets. Enjoy the chewiness and taste of these traditional hiyamugi (a thicker variation of somen) noodles.
This product is the higher-grade version within the brand: the flour used for this product is softer than that used for the normal version, so the noodles have a pleasant stringy texture.
What makes hiyamugi unique from other types of Japanese noodles is that they contain a few pink and green noodles. These colored noodles give somen dishes a decorative sensation and you can also enjoy them with your eyes.
Put the water in a pot and bring it to a boil.
Add hiyamugi noodles in the boiling water and cook it for 90~120 seconds. Unlike spaghetti, adding salt is unnecessary.
While cooking, stir noodles well to prevent them from sticking to each other. If necessary, lower the heat or add a little cold water to the pot to prevent overflowing.
Drain the noodles in a strainer and rinse them well with your hands under the running water.
Remove the excess moisture of noodles, and transfer them to a plate or bowl. Prepare mentsuyu sauce and some garnishes including grated ginger, chopped green onion/scallion, and the hiyamugi is ready to eat.
- Net contents: 200g
- Main ingredients: Flour, salt, potato starch, vegetable oil
- Nutrition facts (per 100g of dried noodles): Energy 336kcal, protein 8.2g, fat 1.6g, carbohydrate 72.2g, sodium 5.3g
- Noodle thickness: 1.3~1.7mm
- Noodle length: 240mm
- Potential allergens: Wheat
- Made in Japan
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