A day for Fried Rice Vermicelli

Today, and January 31st annually, is Yaki‑Bifun Day 焼ビーフンの日. It was established by Kenmin Shokuhin, the company who first introduced packaged rice vermicelli to Japan, in 1960. The date commemorates January 31st 2020, when Kenmin’s signature “Kenmin Yaki‑Bifun” was officially recognized by Guinness World Records as the world’s longest‑selling rice‑vermicelli brand.

Thanks to the anniversary, I learned today that there are two type of vermicelli. Rice vermicelli which is commonly used in Asian cuisine and wheat vermicelli which is typically used in Italian cuisine. The word comes from Italian vermicelli, meaning “little worms,” referring to the noodle’s thin shape. In Asia, the English term “vermicelli” became a convenient way to describe thin noodles—especially rice noodles.

The day promotes the appeal of yaki‑bifun—light, gluten‑free rice noodles that pair easily with spring vegetables, which begin appearing in markets around this time of year. To be honest, I rarely see rice vermicelli in Japan. I know that Kenmin foods sell a packaged fried rice vermicelli that is popular for home cooking and to add to bento. Personally, I have never bought it. Do you use vermicelli in your cooking?