Itadakimasu

春雨　はるさめ　"spring rain" noodles. The best quality, from China, are made from mung-bean starch. The Japanese ones are made from potato starch or sweet-potato starch. They are transparent, less than 1 mm thick, and from 20 to 30 cm long. As well as being used in nabemono and sunomono, they can be deep-fried, puffing up and becoming white.
[Hosking]