Collection: Somen & Hiyamugi Noodles

Somen and hiyamugi are Japanese noodles made from wheat, known for their delicate texture and fine strands. Their origins date back several centuries, with a tradition rooted in regions such as Banshu and Shimabara, renowned for their expertise. Somen are made using the tenobe method, in which they are hand-stretched with oil and salt, while hiyamugi, which are slightly thicker, follow a similar process. These thin noodles are especially popular in Japanese cuisine, notably served cold with a tsuyu sauce or in hot soup.

Hiyamugi are slightly thicker than somen because of 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 using 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 melt in the mouth, while hiyamugi offer a little more chew. Both are wheat noodles that are ideal served cold with a tsuyu sauce or in hot soup.

To accompany somen and hiyamugi, which are thin Japanese noodles, several sauces or broths can be used depending on when they are eaten (hot or cold) and your preferences:

• Cold dashi broth: A light dashi-based broth (a broth made with fish and kombu seaweed) is often used, especially in summer. Served cold, this broth 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, miso broth is a good alternative. You can add vegetables or pieces of meat to enhance the flavor.
• Yuzu sauce: For a fruitier, tangier touch, yuzu sauce (made with a Japanese citrus fruit) can be used to add freshness and complexity, especially to cold dishes.

Somen and hiyamugi can be served with a variety of toppings that provide both texture and complementary flavors.

• Green onions (negi): Finely sliced green onions are a classic choice for adding crunch and a fresh, slightly spicy flavor.
• Grated ginger: A little freshly grated ginger adds a touch of spice and freshness, particularly enjoyable with cold sauces.
• Tempura: Shrimp or vegetable tempura (zucchini, sweet potato, etc.) can be added for a crispy texture that contrasts pleasantly 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, delicate touch.
• Nori: Small sheets of nori (dried seaweed), cut into thin strips, add umami flavor and a hint of the sea.
• Cilantro or shiso: For a fresh, slightly more herbaceous flavor, 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 a touch of freshness and lightness.
• Toasted sesame seeds: A little toasted sesame (black or white) can be sprinkled on top to add texture and a subtle nutty flavor.
• Chashu (braised pork): For a more substantial topping, chashu (braised pork) can be served with the noodles, especially in hot somen dishes.

Yes, somen and hiyamugi contain gluten because they are made mainly from wheat flour. Gluten is a protein naturally found in wheat and other grains, giving 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 a few precautions are necessary to preserve their texture and quality. Here is how to do it:

1. Cool quickly: After cooking the noodles, it is important to cool them immediately 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 them. If they are too moist, they may stick together once frozen.
3. Separate into portions: Divide the noodles into individual portions before freezing them. 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 prevent freezer burn.
5. Freeze quickly: Freeze them quickly to preserve their texture.

Thawing:

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

Note that although freezing is possible, the noodles' texture may change slightly after thawing, and they may become a little 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 noodles contain approximately 50%. It is very difficult to achieve a ratio higher than 50%, even when working them by hand.

Water enables gluten to form in the dough, giving the noodles their elasticity and adhesiveness.

Moreover, the higher the water ratio, the more quickly they will rehydrate, significantly shortening the cooking time and thereby reducing the risk of damage caused by cooking the noodles.