This article originally appeared on http://www.justbento.com.
Practical and fun bento box tips and ideas, healthy bento recipes from Japan and the world. Brought to you by Makiko Itoh of Just Hungry.
What kind of noodles are these??
posted by Tricia on Sun, 2013-03-10 06:17
I bought these a long time ago and never did use them. Not sure if they get old or stale...
What kind of noodles are these?
New forum activity since your last visit
| Title | Author | Answers | Last Post |
|---|---|---|---|
| IMPORTANT: If you have a blog on JustBento... | maki | 1 | 2 weeks 6 hours ago |
| Kakigori - Japanese shaved ice | Loretta | 6 | 2 weeks 2 days ago |
| Help me through the cauliflower glut | Loretta | 24 | 3 weeks 2 days ago |
| What should I bring back from Japan? | Awfulknitter | 5 | 3 weeks 5 days ago |
| Wal-Mart has Lock And Lock | SewingDiva | 5 | 3 weeks 6 days ago |
Join the Just Bento flickr pool
Join the Bento Gear flickr pool
Recently commented articles
- A beautiful Mother's Day bento (2 comments)
Active forum topics
- IMPORTANT: If you have a blog on JustBento...
- Kakigori - Japanese shaved ice
- Help me through the cauliflower glut
- What should I bring back from Japan?
- Wal-Mart has Lock And Lock
- Japanese bread recipes
- The fake Japanese/Asian restaurant Hall of Shame
- Marinated Garlic Cloves
- Line-drying Clothes
- Homemade natto?
Recent articles
- Just Hungry, Japanese food and more
- Hungry For Words: My language blog (mostly Japanese)
- Maki's personal site
Subscribe to Just Bento
Subscribe to Just Bento - a healthy meal in a box: great bento recipes, tips, and more
Or...subscribe by email:
The large blue label is countryside-hiyamugi(*). Hiyamugi are a thicker version of somen wheat noodles, often eaten in cold preparations. Do a search for Somen and you'll find lots of recipes. They're usually boiled and then rinsed either with cold or hot water to wash off any slimyness. I've kept such noodles for quite a long time and never noticed a problem when I've cooked them.
(*)Please forgive any poor translations.
What Sandy said, although personally I never rinse hiyamugi in hot water, just cold (and heat it through if it's served in hot soup). You can treat it just like soba basically - look up the soba posts on Just Hungry for ideas.
The Big Onigiri.
- Wherever you go, there you are. -
Thank you! I thought that is what it was... but I wanted to make sure ;) Thanks so much!
In your opinion, what is the best, and tastiest way to serve it? I want to start slowly practicing bentos for myself and my hubby so that when our son starts school I can make cute lunches for him :)
I generally like cold soba or somen or hiyamugi more than hot, so if you follow the basics for cold soba it should be pretty good. Of course it is better suited for hot weather!
Post new comment