Eggplant sucks up a lot of Oil. Though deep-frying is a very popular method to cook Eggplant for this dish, I would much prefer pan-frying with a generous amount of Oil. This dipping sauce with meltingly soft Eggplant is absolutely delicious when it is chilled. Enjoy it with cold noodles.…
It is a custom for Japanese to have Soba Noodle Soup on the last day of the year, as the noodles are long and they symbolise ‘longevity’. I have kept this tradition with my family in Australia, however it is sometimes difficult to enjoy hot noodle soup because the weather…
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These green-coloured noodles are called ‘Cha-Soba’. They are green because ground green tea leaves are mixed with buckwheat and wheat flour. But you can hardly taste the green tea. This extremely healthy-looking salad should be all green, and that means you can add anything green. The dressing is not quite…
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Hiyamugi is a Japanese thin noodle made of wheat flour.Hiyamugi noodle is similar to “Somen noodle”.But hiyamugi noodle is slightly thicker than somen noodle in size.HIyamugi is usually served in cold water with ice and some vegetables.We take a bite full of noodles and dip in the dipping sauce, and eat.Hiyamugi is nice in summer.
Udon is a Japanese noodle made from wheat flour.Nabeyaki udon is a hot type udon dish made by simmering udon noodles with other ingredients in soy sauce taste broth.Usually those are simmered in an earthen pot, and served.Popular ingredients are shrimp tempura, kamaboko, egg, spinach, shiitake-mushroom, carrot, green onion(Japanese leek), etc.Nabeyaki udon is popular in cold winter.
The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo’s top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin’s traditional Japanese take on ramen. Ivan Ramenchronicles Orkin’s journey from…
