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Fine dry sômen noodles of the authentic Japanese Hiyamugi variety with wheat flour
This variety of noodles Hiyamugi ひやむぎis produced in the prefecture of Gunma (former province of Joshu) in central Japan, renowned for its temperate climate, abundant pure water and the quality of its wheat flour.
Taking its name from the highest mountain in the region, the Akagi producer continues the skill of makingauthentic and tasty noodles according to traditional local recipes and takes care to wrap them in recycled paper.
Hiyamugi noodles are a less fine type of Sômen noodle: they are produced from soft wheat flour and traditionally served cold.
The Hiyamugi noodles are a type of Sômen noodle that is not so fine.
Data sheet
| Energy kcal | 337 Kcal |
| 1430 | |
| Fat | 0.5 g |
| Saturates | 0.1 g |
| Carbohydrate | 62 g |
| Sugars | 3.8 g |
| Protein | 22 g |
| Salt | 3.4 g |
Wheat flour (83%), salt, water
