Noodle i-d 16 Harusame

What

Thin, delicate noodles that resemble straight, thin bean thread noodles. They are usually made from potato and corn starches but are sometimes made from mung bean starch, when they are known as ryokuto harusame. They are usually white or pale cream, and semi-transparent in appearance, and are popular for use in one-pot dishes, soups and salads. They can also be used as a substitute for shirataki (see Noodle i-d 17) in sukiyaki. The name harusame actually means spring rain, suggested perhaps by the poetically light, translucent nature of these fine, pretty filaments.