Hiyamugi

[3] Hiyamugi are mentioned in Zenrin Kouta, a 14th-century text by Ryoyo Shogei, critical of Zen Buddhism.

This text was written shortly after the end of the Kamakura era and is one of the only known literary mentions of noodles from this period.

According to Shogei, the Shōkoku-ji Temple complex had facilities for the production of udon and hiyamugi noodles and steamed buns called manjū.

Due to the popularity of this style of noodle in the summer months, production of hiyamugi began on April 14 each year at the Uncho-in Temple.

It does, however, mention hiyamugi among the noodles served to visitors and guests as part of the toki (時) lunch meal.