[Product Features]

We use 100% domestically produced wheat flour and carefully age the noodles. It is hiyamugi that allows you to enjoy the chewy texture derived from domestically produced wheat. The packaging design is made to be easily recognizable as “Made in Japan.”

[Product Development]

We developed a product with export in mind to ship Banshu Hiyamugi made with only domestically sourced ingredients to the international market.

[Delicious Ways to Enjoy]

It is delicious to enjoy hiyamugi by serving it cold with chilled tsuyu (dipping sauce).

[Proper Way to Boil Hiyamugi Noodles]

1. Bring a large pot of plenty of water to a boil. (As a general guideline, use approximately 1 liter of water for every 80g of hiyamugi noodles.)

2. Separate the hiyamugi noodles and gently place them into the boiling water. Boil for about 8 minutes. If it looks like it might overflow, reduce the heat.

3. Once the noodles are cooked, transfer them to a colander and rinse thoroughly with cold water, rubbing the noodles gently to remove excess starch. Make sure to chill the noodles thoroughly before draining the water. Now, they are ready to be served.