2021/07/08昼ご飯dinner【そうめんとひやむぎの違いがわからない話】【The story of I don’t understand the difference between somen and Hiyamugi】

ひやむぎ
ほうれん草のお浸し
トマト
ゆで玉子
茄子と鶏肉の梅和え

Hiyamugi
Spinach dip
tomato
Boiled egg
Eggplant and chicken with plum sauce

ひやむぎもそうめんと同じくめんつゆに付けて食べます。太さが直径1.3cm未満で糸のように細く延ばした麺がそうめん、直径1.3mm以上 1.7mm未満で生地をうどんのように細く切った麺がひやむぎと定義されるようです。原材料もそうめんと同じ小麦粉で、食べ方も大方そうめんと同じように食べるので、正直弾力位しか違いがよくわかりません。そうめんと同じくお中元の贈り物に選ばれやすいです。

Hiyamugi is also eaten with somen noodles, just like somen noodles. Somen noodles with a thickness of less than 1.3 cm and stretched like threads are defined as noodles, and noodles with a diameter of 1.3 mm or more and less than 1.7 mm and chopped dough like udon noodles are defined as hiyamugi. The raw material is the same flour as somen, and the way to eat it is almost the same as somen, so honestly, you can only tell the difference in elasticity. Like somen noodles, it is easy to choose as a gift for midyear gifts.