Noodles (noodles) - Menrui

Japanese: めん類(麵類) - めんるい

A general term for foods made by kneading wheat flour or buckwheat flour and cutting them into long, thin strips, such as udon and soba. In China, "men" originally meant wheat flour, and wheat flour kneaded with water or other ingredients was called "hei." In Europe, pasta, paste, etc., correspond to mochi. Depending on how it was heated, steamed mochi was called "jiohei," baked mochi was called "shouhei," boiled mochi was called "tang mochi," and deep-fried mochi was called "yuhei." Of these, tang mochi is the ancestor of modern noodles, and in the Tang Dynasty, one type of this was scissors noodles, made by punching dough flat and chopping it, and in the Song Dynasty, such chopped noodles were called "setsumen," or simply "men," and came to be contrasted with "mochi," which was a general term for steamed mochi, baked mochi, and deep-fried mochi.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

うどん，そばなどのように小麦粉，そば粉などをこねて細長い線条に切った食品の総称。中国ではもともと〈麵〉は小麦粉のことで，小麦粉を水その他でこねたものは〈餅（へい）〉と呼ばれた。ヨーロッパでパスタ，ペースト，などと呼ぶのが餅に相当する。その餅は加熱のしかたによって，蒸したものを蒸餅（じようへい），焼いたものを焼餅（しようへい），ゆでるのを湯餅（とうへい），油で揚げるのを油餅（ゆへい）といった。この中の湯餅が現在のめん類の祖先で，唐代にはその一種にこね粉を平たく打って刻んだ剪刀麵（せんとうめん）があり，宋代にはそうした刻んだものを切麵（せつめん），略して単に〈麵〉と呼び，蒸餅，焼餅，油餅を総称した〈餅〉と対置されるまでになった。

出典　株式会社平凡社世界大百科事典第２版について　情報

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