What are the Harusam noodles?

Harusam noodles are Japanese noodles made of potatoes, sweet potatoes, rice or starch beans. They are closely associated with cellophane noodles and can be used as a replacement in recipes. Since harusame noodles usually do not contain gluten, they are a good choice of food for people with gluten intolerance, although the labels should always be carefully read, only in case. Many Asian markets have Harusam noodles and can also be ordered through importers who specialize in Japanese ingredients. Harusame noodles usually contain several bundles of noodles that take the form of long flat or rounded bars. When the noodles are uncooked, they are slightly whitish with a hint of the sheet. After cooking, the Harusame noodle is completely clarified.

There are many ways to use Harusame noodles. Some chefs are raw noodles using pieces for the texture in the salad. This use leads some people to call Japanese noodles "salad noodles". Noodles can also be fried until they arecrunchy, used in soups or served as part of frying. Soaking the noodles before cooking will make them softer and lightly chewing and noodles can also be used directly for things such as filling fresh spring roles after soaking.

Unlike cellophane noodles, Harusam noodles are not dried in nests. This makes it easier to check the parts, because chefs can simply measure the amount of noodles they need rather than trying to stretch the stubborn nest of noodles. Harusame can of course be soaked and curled into nests. These nests can be fried and used as bowls or nests for food.

6si, powdered silk noodles, Sohoon, tung boon, bun tau, Sai fun, glass noodles, slippery noodles or thread beans. Despite the exotic series of names, all these noodles are essentially the same, made from the base of the starch, which can be derived from the range of sources. Although these noodles are generally without chUti, absorb the taste easily, making them a great choice for a wide range of meals, because the sauces and spices will be quite efficiently.