Collection: Somen & Hiyamugi Noodles

Somen and hiyamugi are Japanese noodles made from wheat, known for their thinness and delicate texture. Their origin dates back several centuries, with a tradition rooted in regions like Banshu and Shimabara, renowned for their expertise. Somen are made using the tenobe method, where they are hand-stretched with oil and salt, while hiyamugi, slightly thicker, follow a similar process. These thin noodles are especially appreciated in Japanese cuisine, often served cold with a tsuyu sauce or in a hot soup.

Hiyamugi are slightly thicker than somen due to their manufacturing method and official classification in Japan.

Somen, traditionally hand-stretched using the tenobe technique, have a diameter of less than 1.3 mm, while hiyamugi, produced by a similar process but sometimes also mechanically cut, measure between 1.3 mm and 1.7 mm.

This difference in thickness affects the texture: somen are more delicate and tender, while hiyamugi offer a slight extra chew. Both remain wheat noodles ideal for enjoying cold with a tsuyu sauce or in a hot soup.

To accompany somen and hiyamugi, which are thin Japanese noodles, several sauces or broths can be used depending on the time of consumption (hot or cold) and your preferences:

• Cold dashi broth: A light broth made from dashi (broth made from fish and kombu seaweed) is often used, especially in summer. This broth, served cold, can be seasoned with soy sauce, mirin, and a little sugar.
• Sweet soy sauce (tsuyu): A mixture of dashi, soy sauce, and mirin, this sauce can be diluted with a little cold water for a lighter texture. It is perfect for dipping the noodles.
• Hot miso broth: For a warmer option, a miso broth is a good alternative. You can add vegetables or pieces of meat to enrich the flavor.
• Yuzu sauce: For a more fruity and tangy touch, yuzu sauce (Japanese citrus) can be used to bring freshness and complexity, especially for cold dishes.

Somen and hiyamugi can be served with various toppings that add both texture and complementary flavors.

• Scallions (negi): Finely chopped scallions are classic for adding crunch and a fresh, slightly spicy taste.
• Grated ginger: A bit of fresh grated ginger brings a touch of spice and freshness, especially pleasant with cold sauces.
• Tempura: Shrimp or vegetable tempura (zucchini, sweet potato, etc.) can be added for a crispy texture that contrasts nicely with the softness of the noodles.
• Soft-boiled or poached egg: A soft-boiled or poached egg with a runny yolk is an excellent addition for a creamy and delicate touch.
• Nori: Small strips of nori (dried seaweed) add an umami flavor and a marine note.
• Cilantro or shiso: For a fresh and slightly herbal taste, shiso or cilantro leaves can be used. Shiso, in particular, is a very popular ingredient in Japanese cuisine.
• Grated daikon: Grated daikon, a Japanese white radish, is a traditional accompaniment that adds freshness and lightness.
• Toasted sesame: A sprinkle of toasted sesame seeds (black or white) can add texture and a subtle nutty flavor.
• Chashu (braised pork): For a heartier topping, chashu (braised pork) can be used to accompany the noodles, especially in hot somen versions.

Yes, somen and hiyamugi contain gluten because they are mainly made from wheat flour. Gluten is a protein naturally found in wheat and other cereals, which gives the noodles their elastic texture and consistency. If you are sensitive to gluten or follow a gluten-free diet, there are gluten-free alternatives made from rice, corn, or buckwheat (such as gluten-free soba noodles).

Yes, it is possible to freeze cooked somen or hiyamugi, but it requires some precautions to maintain their texture and quality. Here’s how to do it:

1. Cool quickly: After cooking the noodles, it is important to immediately rinse them under cold water to stop the cooking process and prevent them from becoming too soft.
2. Drain thoroughly: Make sure the noodles are well drained before freezing. If they are too wet, they may stick together once frozen.
3. Separate into portions: Divide the noodles into individual portions before freezing. This will allow you to thaw only the amount you need.
4. Airtight packaging: Place the noodles in a freezer bag or airtight container to prevent them from absorbing freezer odors and to avoid freezer burn.
5. Freeze quickly: Freeze them quickly to preserve their texture.

Thawing:

To thaw the noodles, you can let them defrost in the refrigerator or plunge them directly into hot water to reheat quickly without losing their texture.

Note that although freezing is possible, the texture of the noodles may slightly change after thawing, and they may become a bit softer than when fresh.

The secret lies in the ratio of water to flour in the dough.

Machine-made noodles generally contain around 40% water, while hand-stretched ones contain about 50%. It is very difficult to achieve a ratio higher than 50%, even when working by hand.

Water allows the formation of gluten in the dough, which gives the noodles their elasticity and stickiness.

Moreover, the higher the water ratio, the faster they will rehydrate, significantly speeding up cooking time and thus reducing the risk of damage during noodle cooking.