Very thin, white wheat noodles, stretched with a little oil and dried into fine straight strands much slimmer than udon. They cook in a minute or two to a smooth, slippery, delicate texture, eaten cold in summer with a dipping sauce, or hot in a light broth as nyumen. Their fineness and clean wheat flavour are their character.
Where it comes from
A traditional thin Japanese wheat noodle, eaten chilled in summer and hot as nyumen; Miwa and Ibonoito are noted producing regions.
In the kitchen
Boiled briefly and eaten cold with dipping sauce, or hot in light broth as nyumen.
Nutrition (per 100g)
~356kcalCal
~10.0gProtein
~1.0gFat
~73.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.
