Sanuki Shisei Sanuki Hiyamugi Thin Wheat Noodles 500g

Hiyamugi sits between somen and udon in thickness — lighter than udon, more substantial than somen, and particularly well suited to eating chilled in summer. Sanuki Shisei's version brings the same additive-free approach as the rest of their range — wheat flour and salt only, made using a method that recreates the traditional foot-treading technique — to produce a hiyamugi with a firm, clean bite and a smooth finish that holds up well after chilling. Served cold with a tsuyu dipping broth and simple garnishes of grated ginger and spring onion, it is a quiet but deeply satisfying summer noodle. The 500g format makes it a practical everyday size for a household that reaches for chilled noodles regularly through the warmer months.