Tsukuba University is renowned for its science and the size of its campus. Apparently it is number one in Japan for science and number 2 for campus size.
What I found out yesterday was that it is up there in the culinary rankings as well for pork ramen. A couple of slabs of pork, some bamboo […]
Udon are one of my favourite noodles (up there with soba and somen). This recipe was more like a “empty the cupboard improvisation but it turned out quite good.
First I boiled a pot of water and mixed in the end of a packet of consomme stock cubes. This was only about half strength so I […]
These guys are second contenders for popular noodles. They are slightly wider and flatter than soba and are white because they are made from wheat flour. They cook for slightly longer (maybe 7 minutes) and are a bit more forgiving. Still if you overcook them you will end up with very handy wallpaper paste or […]
Back to the basics today - dried soba noodles. Most supermarkets around the world will sell you noodles. This is one of the more common varieties. Soba noodles are pale grey straight noodles made from buckwheat flour and little else. Dried, they look unappetising, but after about 4 minutes in boiling water they come back to life. […]
No, this is not genuine Japanese cuisine, but it does feature Japanese ingredients. Yaki soba is BBQ noodles which , if you are lucky, might contain some pork. This time I threw in some calamari with everything else and had a win. The trick was to get everything cooked at the same time so I […]
After the Tokyo Marathon I made my way to Shimbashi station and found myself totally depleted. After I finished I ate a banana, a bread roll, the most beautiful ume onigiri, a soy joy bar, and a sports drink, but that didn’t come close to solving my problems. I was cold and empty with absolutely […]
Try this, over the weekend.
A breast of chicken cut into strips
A handful of mushrooms, I used Japanese winter mushrooms but any sort should do
A small handful of chopped onion ( I used naga negi but who cares)
A bunch of green veges
A couple of packets of udon noodles (the wider the better)
A drop of oil
A splash […]
Today I had the best soba experience I have ever had. Believe me I have had some wonderful soba times but this was the best.
Kake soba, fresh off the noodle bed, served searingly hot in rich and salty soup. It was big, very big and just what I needed to survive the cold. I rode […]
Noodles and rice needs a new type of noodle and I think I have found it. Harusame is a type of noodle that, as far as I can work out, is made of potato flour. This makes it a member of a rare breed. Are there other potato noodles out there from other cultures?
Anyhow, we […]
I love soba. By itself cold, hot in soup or pretty much any way else you can imagine. One thing that I don’t like is soggy soba. It can quickly turn from firm bitey noodles into buckwheat mush on your plate if you let it.
The solution is to serve it up (if it is to be dry) […]
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