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Other Logistics Provider is for Metro Manila Orders Only.Hiyamugi
Hiyamugi are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called sōmen. The Western style noodle that most closely resembles hiyamugi is probably vermicelli. They are the second thinnest type of Japanese noodle after sōmen, while the well-known udon is a thicker style of wheat noodle.

Hiyamugi, like sōmen is traditionally enjoyed cold during the summer months. While sōmen are sometimes served hot in a dish called nyumen, hiyamugi is typically served cold, sometimes over ice or floating in water in a clear glass bowl. The chilled noodles are served with a dipping sauce on the side called tsukejiru that is made with dashi, soy sauce and mirin.

Udon
Udon noodles are made out of wheat flour; they are thick and white in color. Best as fresh, they are soft and chewy. Due to their neutral flavor, they are able to absorb strong-flavored ingredients and dishes.

Somen
Sōmen, somyeon, or sùmiàn is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese sōmen is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use.

Soba
Soba is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety Nagano soba includes wheat flour. In Japan, soba noodles can be found in a variety of settings, from “fast food” places to expensive specialty restaurants.