Japanese Cellophane Noodles / Japan
Harusame (Spring Rain) are made from potato starch and have a slightly softer texture than Chinese cellophane noodles. Prepare by soaking in warm or hot water or by simmering very briefly (they will dissolve if overcooked even slightly). Use in sunomono (vinegared dishes), as a beautiful glistening garnish particularly effective with deep fried dishes or in delicate clear soups. Harusame can also be deep fried to make an attractive crunchy garnish; they instantly puff-up and turn white when they hit the hot oil.