How to Reconstitute Harusame

Harusame are made from starch and water, then dried. They don't have much taste on their own, but soak up soup and seasonings really well.

How to Reconstitute Harusame
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba


Rice & Noodles



  • Harusame, as desired



Boil a generous amount of water and add the harusame. Stir with cooking chopsticks and return to a boil. Reduce heat to medium and boil for a couple of minutes. Drain and set aside to cool.


Place the drained harusame on the cutting board and cut into three equal lengths. Before boiling, the dry harusame is stiff and white. After boiling, it is soft and translucent, and 3-4 times heavier.


When adding to salads or dressed foods, prepare the seasoning before adding the harusame. This will allow it to absorb the flavor more easily.


[How to select: Choose small portions]
Check the label to see what the harusame is made from. Dry harusame is stiff and difficult to separate. It's easier to use pre-cut harusame or small-sized packages.

[How to store: Place the package in a storage bag]
Harusame can be stored at room temperature. After opening the package, it needs to be put in a food storage bag to resist moisture. Placing the entire package in the bag will make it easier to confirm the ingredients and rehydration method. Refer to the expiry date on the package.