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Hiyamugi (Japanese:冷麦,lit. 'chilled wheat') are very thin driedJapanese noodles made ofwheat.[1] They are similar to but slightly thicker than the thinnest Japanese noodle type calledsōmen.Hiyamugi closely resembles Western-stylevermicelli.[2] They are the second thinnest type of Japanese noodle aftersōmen, while the well-knownudon is a thicker style of wheat noodle.
Hiyamugi, likesōmen, is traditionally enjoyed cold during the summer months. Whilesōmen are sometimes served hot in a dish callednyumen,hiyamugi is typically served cold, sometimes over ice or floating in water in a clear glass bowl. The chilled noodles are served with a dipping sauce on the side calledtsukejiru that is made withdashi,soy sauce andmirin.[3]
Hiyamugi are mentioned inZenrin Kouta, a 14th-century text byRyoyo Shogei, critical ofZenBuddhism. This text was written shortly after the end of theKamakura era and is one of the only known literary mentions of noodles from this period. According to Shogei, theShōkoku-ji Temple complex had facilities for the production ofudon andhiyamugi noodles and steamed buns calledmanjū. Within theShōkoku-ji complex, theUncho-in Temple was responsible forhiyamugi production. Due to the popularity of this style of noodle in the summer months, production ofhiyamugi began on April 14 each year at the Uncho-in Temple.[4]
TheOnryo-ken Nichiroku records kept byKikei Shinzui between 1435 and 1466 at theRokuon-ji Temple (also part of theShōkoku-ji Temple complex) do not mention the "daily noodles" served to monks each day. It does, however, mentionhiyamugi among the noodles served to visitors and guests as part of thetoki (時) lunch meal.[4]
Hiyamugi are mentioned in the 15th century diaries of Japanese noblemanYamashina Noritoki which state that on 19 June 1405 he was visited by one Genseido, who was offered a summer meal ofhiyamugi.[4]
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