Hiyamugi ( ja, 冷麦, lit=chilled wheat) are very thin dried

Japanese noodles Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.Sakui, S. (2009, July 1st)Somen: Chilled, the Japanese Noodles are a Summer Delight ''Los Angeles Times.'' Retrieved January ...

made of

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

. They are similar to but slightly thicker than the thinnest Japanese noodle type called ''

sōmen , ''somyeon'' ( ko, 소면; 素麵), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough ...

''. The Western style noodle that most closely resembles ''hiyamugi'' is probably

vermicelli Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to ...

. They are the second thinnest type of Japanese noodle after ''sōmen'', while the well-known

udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

is a thicker style of wheat noodle. ''Hiyamugi'', like ''sōmen'' is traditionally enjoyed cold during the summer months. While ''sōmen'' are sometimes served hot in a dish called ''nyumen'', ''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 called ''tsukejiru'' that is made with ''

dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...

'', soy sauce and

mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...

History

''Hiyamugi'' are mentioned in Zenrin Kouta, a 14th-century text by Ryoyo Shogei, critical of

Zen Zen ( zh, t=禪, p=Chán; ja, text= 禅, translit=zen; ko, text=선, translit=Seon; vi, text=Thiền) is a school of Mahayana Buddhism that originated in China during the Tang dynasty, known as the Chan School (''Chánzong'' 禪宗), and ...

Buddhism Buddhism ( , ), also known as Buddha Dharma and Dharmavinaya (), is an Indian religions, Indian religion or Indian philosophy#Buddhist philosophy, philosophical tradition based on Pre-sectarian Buddhism, teachings attributed to the Buddha. ...

. This text was written shortly after the end of the

Kamakura era The is a period of Japanese history that marks the governance by the Kamakura shogunate, officially established in 1192 in Kamakura by the first ''shōgun'' Minamoto no Yoritomo after the conclusion of the Genpei War, which saw the struggle betwee ...

and is one of the only known literary mentions of noodles from this period. According to Shogei, the

Shōkoku-ji , formally identified as , is a Buddhist temple in northern Kyoto, first founded in 1382 by Ashikaga Yoshimitsu, with the existing temple complex having undergone several periods of extensive reconstruction and rebuilding in the succeeding eras. ...

Temple complex had facilities for the production of ''

'' and ''hiyamugi'' noodles and steamed buns called ''

manjū is a traditional Japanese confection. Of the many varieties of manjū, most have an outside made from flour, rice powder, kudzu, and buckwheat, and a filling of ''anko'' (red bean paste), usually made from boiled adzuki beans and sugar. ''Man ...

''. Within the

complex, the Uncho-in Temple was responsible for ''hiyamugi'' production. Due to the popularity of this style of noodle in the summer months, production of ''hiyamugi'' began on April 14 each year at the Uncho-in Temple. The ''Onryo-ken Nichiroku'' records kept by Kikei Shinzui between 1435 and 1466 at the

Rokuon-ji , officially named , is a Zen Buddhist temple in Kyoto, Japan. It is one of the most popular buildings in Kyoto, attracting many visitors annually.Bornoff, Nicholas (2000). ''The National Geographic Traveler: Japan''. National Geographic Socie ...

Temple (also part of the

Temple complex) do not mention the "daily noodles" served to monks each day. It does, however, mention ''hiyamugi'' among the noodles served to visitors and guests as part of the ''toki'' (時) lunch meal. ''Hiyagumi'' are mentioned in the 15th century diaries of Japanese nobleman Yamashina Noritoki which states that on 19 June 1405 he was visited by one Genseido, who was offered a summer meal of ''hiyamagi''.

References

{{Japanese food and drink, state=autocollapse Japanese noodles

History

See also

References