Hiyamugi

Hiyamugi (Japanese: 冷麦, lit. 'chilled wheat') are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called sōmen. Hiyamugi closely resembles Western-style vermicelli. They are the second thinnest type of Japanese noodle after sōmen, while the well-known udon is a thicker style of wheat noodle. Hiyamugi, like sōmen, is traditionally enjoyed cold during the summer months. While sōmen are sometimes served hot in a dish called nyumen, hiyamugi is typically served cold, sometimes over ice or floating in water in a clear glass bowl. The chilled noodles are served with a dipping sauce on the side called tsukejiru that is made with dashi, soy sauce and mirin.

Description: Wikipedia — Hiyamugi, CC BY-SA 4.0