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Japanese-Style “Harusame” Bean Thread Noodle Salad

Food & Recipes
Food & Recipes
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Glass noodles, cellophane noodles, or bean thread noodles have existed in China for a long time, and they came to Japan during the Kamakura period (1185–1333). It became common as a vegetarian meal among Buddhism priests.

In Japanese, glass noodles are called “Harusame”, literally means
“Spring rain”. The clear and thin noodles give the image of the relaxing spring rain, and the name is unique to Japan.

Harusame noodles are very common in Japan and are served in several ways such as a salad, spring rolls, and soup.

They are easy to cook and last long which is handy food to stock.

In the end of this post, I am going to introduce the staple Harusame noodle dish in Japan.

Dive Into Glass Noodles

Japanese Phrase 28

Types of Grass Noodles

Different types of glass noodles and interestingly differ from each country in Asia since the raw materials are different in each country. As I said, glass noodles originated in China and are made from mung beans even today.

However, the climate of Japan was not suitable for growing mung beans. Instead, potato and sweet potato starch became “Harusame.”

Korean glass noodle is made only from sweet potato starch.

The difference between raw materials gives characteristics to the quality and texture of glass noodles.

Chinese and Korean have a texture and do not easily stretch after cooking, so it is used in all kinds of dishes such as stir-fried foods and soups.

Japanese Harusame Noodles

Japanese Harusame noodles have a soft and texture. Interestingly, the texture differs depending on the amount of sweet potato and potato starch.

Sweet potato starch gives a chewy and sticky texture, and potato starch makes the noodles soft and thick texture when eating with sauce and soup.

Japanese Harusame becomes translucent when boiled, and may likely crumble when cooked for a long time.

Therefore, Harusame noodles are mainly used for salad, stuffing of a spring roll, a soup.

The Nutrition Of Japanese Harusame Noodles

Mung bean glass noodles and Harusame noodles have different raw materials but no big difference in calories. Both are rich in calcium and iron and have lower calories compared to other noodles.

How To Cook Harusame Noodle

Basically, you can follow the direction on the package. But sometimes there is no English direction when you get from a local oriental store. Here are basic preps for Harusame or bean thread noodles.


Boil the noodles in a pot for 2-3 minutes until they are transparent and soft enough to eat.

Drain well and rinse with cold running water. If the noodles are cooked too shortly, they will remain hard texture.

They will not stick together like pasta if they are rinsed well with running water 2-3 times. But, toss the noodles with a small amount of oil if you are concerned.


Soak the noodles in boiled water for 5 minutes, drain, and rinse well. I always do this way because I don’t have to keep my eyes on the stove while boiling them.


  • After cooking the noodles, rinse through with running water and drain them thoroughly. This will remove the starch and prevent sticking together.
  • The watery noodles can distract the taste of the dish. Press a paper towel on the surface.
  • If the noodles are still sticky after rinsing and drain, toss the noodles with a small amount of oil. Or, rinse them again.
  • Find your favorite glass noodles. Mung bean noodles give a texture, and Harusame noodles are soft and well-combined seasonings. Boiling time varies depending on the product, follow the instructions on the bag until getting used to it.
  • Harusame noodles are different from vermicelli rice noodles. It can be used instead of Harusame noodles but increases calories.

It’s The Staple Harusame Dish In Japan

If you are “midnight diner” fan, you may know “Harusame salad” in the show. It often is called “Chuka salad” which means “Chinese-style salad”.

“Harusame salad” (春雨サラダ) is the staple side dish in Japan like potato salad, macaroni salad, and Harusame salad. (chicken salad is not so common in Japan. )

It is light, refreshing, and crisp veggies with a savory Asian-breezy sesame oil dressing.

I make my Harusame salad recipe with easy steps.

The key is julienning carrots and cucumber first and combines them with dressing while cooking Harusame noodles. So, the flavor transfers into them and give the salad more flavorful.

I highly recommend using Persian (mini) cucumbers for this recipe. If you can’t find them, Sprinkle salt over julienned regular cucumber in a bowl, mix, and leave for 5 minutes. Squeeze water.

As an optional ingredient, the Japanese thin egg omelet adds uniqueness.


Japanese harusame noodle salad

Harusame Salad

Japanese style glass noodle salad
Course Salad
Cuisine Japanese
Servings 2


  • 1.8 oz bean thread noodles (Harusame noodles)
  • 1-2 Persian cucumbers (mini cucumbers)
  • ½-1 carrot
  • sliced ham
  • chopped cilantro

Japanese Chuka Dressing

  • 3 tbsp Dark soy sauce
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp sesame oil
  • 1-2 tbsp sugar
  • ½ tsp Chinese powder chicken stock
  • Roasted sesame seeds


Prep Dressing

  • In a bowl, combine dressing ingredients and mix them.

Prep Veggies

  • Julienne carrots, cucumbers, and sliced ham.
  • Toss veggies and ham with the dressing.


  • Cook Harusame noodles following my tips. (Follow the package instruction or soak the noodles in the bowl.)
  • Rinse, drain the noodles well. Use kitchen paper to dry them is a better result.
  • Cut into the desired length if needed.
  • Toss all together. Transfer the salad to a serving plate/bowl and sprinkle roasted sesame seeds and cilantro over.
Keyword cucumber, dressing, sesame oil, sesame seeds, Vegetables

My Recommend Sesame Oil

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