Origin: Nagasaki pref.

Noodle type: Hiyamugi (cold wheat noodle)

Boiling time: 4–5 min.

This hiyamugi is crafted with carefully selected wheat and the manufacturer’s own kettle-boiled sea salt, using a traditional hand-stretched method. The noodles are slightly thicker than soumen but thinner than udon, offering the best of both textures—a smooth, refreshing swallow and a pleasantly firm bite.

Made with attention to detail, these noodles deliver a clean wheat aroma and a satisfying chew, making them suitable for cold dishes, dipping-style meals, or warm preparations.

Cooking tip:

Bring plenty of water to a full boil and add the noodles while loosening them. Stir gently to prevent sticking and adjust the heat to avoid boiling over. Cook for 4–5 minutes.

Drain immediately and rinse thoroughly with cold water before serving.