As a Japanese person living in U.S., I tend to be the Japanese food expert among my non-Japanese friends. Rice and miso soup was part of my life, and my knowledge about Japanese food should be much deeper than someone who grew up with burgers and pizzas. However, this turned out not to be true in the blog world. La Fuji Mama, one of my favorite blogs, has a brilliant collection of authentic Japanese recipes. It's easy to tell through her blog that she is an amazing cook and has native-level knowledge of Japanese food. On her recent post, she selected cold Japanese noodles as a topic. There were mouth watering pictures of hiyashi chuka, somen, and soba, and I've been craving for them.
Hiyamugi is probably less known compared to soba or udon. You can think of it as very thin udon or slightly wider somen. That's basically all it is. I just had house-made hiyamugi at Kajitsu, a very nice Japanese restaurant in New York City, and it came with a fabulous sesame dipping sauce. At the restaurant, the sauce making starts with preparing konbu dsahi, seaweed stock. In my version, I took a shortcut and used store bought dashi soy sauce, Japanese soup base. It may not be as delicate as Kajitsu's, but it's quick, easy and creamy yet refreshing. You won't miss a thing!