Thursday, June 25, 2009
Japanese Cold Noodles
During those hot steamy Japanese summers, people naturally lose their appetites and the entire nation ends up eating lots of cold noodles. There are many different types of noodles all eaten with Dashijyoyu (soy sauce with fish broth), and these are most typically consumed with chopped scallions, Wasabi, Shichimi (Japanese 7 spice) or grated ginger.
I tried to find Soba here but the only one I could find was made in China and when I looked at the ingredients it said 100% wheat flour so I put it back． Even the lowest grade Soba should at least contain some buckwheat flour and a good one should be made from 100% buckwheat flour or close to it. I didn't feel like eating some artificially colored noodles made to look like buckwheat.
I did have some mung bean vermicelli noodles lying around so I just had these with some Dashijyoyu and freshly grated ginger. I also sprinkled it with my own mixture of 3 spice (chili, sesame seeds and sichuan peppercorns) and some thinly slice leeks. It tasted good enough and I guess I'll be having this and some other types of non-Japanese noodles until I run out of my Dashijyoyu.
Note 1: My favorite brand is Kamada. This brand is now available in the US and Canada.
Note 2: It's not customary to eat mung bean vermicelli noodles like this but well, I was desperate!