Hiyamugi

thumb|right| Hiyamugi and edamame 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. Hiyamugi closely resembles Western-style 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.