Matured hiyamugi noodles ⋅ naraya ⋅ 200g

Wheat noodles with a slightly salty taste, ideal for eaten cold. These hiyamugi are prepared according to a peasant technique which consists in roughly grinding the grains. The flour is then mixed with water from the melting snow of the Aizu mountains which is naturally filtered by the mountains. These manufacturing characteristics which give these noodles a rich taste which distinguishes them from other noodles. The noodles are then derived, allowing the air contained in the paste to escape while absorbing the ambient humidity, which has the effect of making the noodles softer once cooked. Less known in Europe, hiyamugi are on the border between the Sômen and the Udon. They are thicker than the Sômen, but less than the Udon. They are generally consumed as sômen: cold with a men-tsuyu sauce, accompanied by tsukemono and raw vegetables.