Hiyamugi vs Somen : What is the difference between the 2 noodles?
When it comes to cold summer noodles, many Japanese will think of Somen (素麺) as a Japanese noodle dish that is perfect for the summer season. If you want to know about brands of Somen noodles, this article will help, by the way.
Actually, Hiyamugi is a Japanese noodle that is made from the same ingredients as Somen noodles, and that looks just like Somen, so many Japanese can’t clearly tell the difference between the 2 types of Japanese noodles.
Have you ever had or heard of both Hiyamugi and Somen? If your answer is yes, what do you think is the difference between them?
The difference between Somen and Hiyamugi noodles
As I wrote above, Somen and Hiyamugi are made with the same ingredients, specifically from only the 3 ingredients, wheat flour, water, and salt, with which Udon noodles are made as well. Then, what is the difference?
The noodles produced by machinery
According to National Dried Noodles Cooperative Association of Japan, if these noodles are produced by machinery, the difference between the 3 types of Japanese wheat noodles, Somen, Hiyamugi, and Udon, depends on the thickness of noodles. Here are the reference values of the thickness.
|Udon noodles||Long diameter : 1.7 mm or more|
|Hiyamugi noodles||Long diameter : 1.3 to less than 1.7 mm|
|Somen noodles||Long diameter : less than 1.3 mm|
The noodles produced by hand labor
However, if Hiyamugi and Somen noodles are produced by hand labor, the definitions of the 2 types of noodles are same, that is, they are what has the long diameter of less than 1.7 mm, so it could be said that hand-made Hiyamugi noodles and hand-made Somen noodles are essentially the same thing.