In the Kamakura period, Zen priests like Shoichi Kokushi, who went to the Sung dynasty, introduced thin noodles made from wheat-flour to Japan via Hakata, which was the origin of 'Kirimugi' (wheat cut noodles).
やがて鎌倉時代になると、聖一国師など入宋した禅僧らが小麦粉で作る素麺を博多経由で日本に持ち帰って「切麦（きりむぎ）」が誕生した。