-
Hiyamugi (****anese: 冷麦, lit. 'chilled wheat') are very thin
dried ****anese
noodles made of wheat. They are
similar to but
slightly thicker than the thinnest...
- hot
broth called nurumugi (温麦). The thinner,
chilled variety was
called hiyamugi (冷麦). Cold udon, or udon salad, is usually[citation needed]
mixed with...
- air
dried for
later use. This is
distinct from a
similar thin noodle,
hiyamugi,
which is knife-cut. In ****an, sōmen is
usually served cold with a light...
- used in
soups and
other hot dishes. Sōmen
noodles are very
similar to
hiyamugi and udon noodles, only they are
thinner (about 1.3mm in width). Sōmen requires...
-
amendments (EU) No 187/2011, 618/2013
annex I). Food
portal List of
noodles Hiyamugi Kelp
noodles Khanom chin Hulin,
Belinda (November 10, 2009).
Knack Chinese...
-
served chilled with
dipping sauces, or in
soups or hot dishes.
Harusame Hiyamugi Ramen Sanuki udon
Shirataki Soba Sōmen
Tokoroten Udon ****o soba Yakisoba...
- (青紫蘇) or ōba (大葉 "big leaf"). It is used to
garnish noodle dishes like
hiyamugi or sōmen, meat
dishes like sashimi,
tataki and namerō, and tofu dishes...
-
Mentsuyu is most
often eaten as a
dipping sauce with sōmen, soba, udon and
hiyamugi.
Ponzu is a citrus-based
sauce commonly used in ****anese cuisine. It is...
-
Omurice Sushi History Sustainable Sekihan Takikomi Zosui Noodles Harusame Hiyamugi Hiyashi chūka
Ramen Champon Kagoshima Muroran curry Tantan-men Tonkotsu...
-
Omurice Sushi History Sustainable Sekihan Takikomi Zosui Noodles Harusame Hiyamugi Hiyashi chūka
Ramen Champon Kagoshima Muroran curry Tantan-men Tonkotsu...
