Archive for the ‘soba buckwheat’ Category

Cold Summer Noodles: Karami Daikon Beni Shoga Onsen Tamago Hiyashi Soba

Cold Summer Noodles: Karami Daikon Beni Shoga Onsen Tamago Hiyashi Soba

Summer is blinkin hot in Kyoto, so this time of year we need meals that not only nourish but also cool. Cold noodles; soba, udon and somen are a staple. In addition to ice and cold, the Japanese like summer dishes to be quite salty and sometimes to include some kind of bitter taste. I developed this beautiful and tasty…

Cold Summer Noodles: Tsunamichi’s Zaru Udon, Zaru Soba

Cold Summer Noodles: Tsunamichi’s Zaru Udon, Zaru Soba

When my mother first introduced me to cold pasta with pesto as a tasty antidote to the summertime heat, it was an epiphany to me. It is the first food I remember that was meant to not only give sustenance but also to cool. Tabbouleh was probably next. Japanese cold zaru soba and zaru udon is another wonderful summer dish…

Kyoto Ice Cream: Soba Boro Cookie Ice Cream

Chibeta: Soba Boro (Cookie) Ice Cream そばぼうろアイスクリーム
Soba Boro (Cookie) Ice Cream そばぼうろアイスクリーム
Japan’s Answer to ‘Cookies and Cream’ Ice Cream: Soba boro is a crunchy cookie made of soba flour, sugar and egg, a little bit like a Japanese version of biscotti. Chibeta makes a delicious ice cream flavored with soba boro.

Karami Daikon Radish and Soba

Grated Karami ‘Hot’ Daikon Radish and Soba 辛味大根
Grated Karami 'Hot' Daikon Radish and Soba 辛味大根
Itadakimono: A few days ago I was given a large bunch of karami daikon by Iron Chef Defeater, Yoshimi Tanigawa, the owner and chef of Kichisen. Karami daikon is generally quite small and is grated and eaten with soba noodles. It is hot and bitter, a little goes a long way.

Kakutani: Kyoto Nabe Yaki Udon and Soba Restaurant

Kyoto Nabeyaki Udon and Soba Shinise 京都 かく谷老舗
Nabeyaki Udon and Soba Shinise 京都 かく谷老舗
Dashi broth, udon noodles, chicken, egg, mushrooms and shrimp tempura are all placed in a covered earthenware nabe pot and boiled vigorously over high heat for several minutes. This dish is called nabeyaki udon, it is served piping hot in the nabe pot that it was cooked in. Kakutani’s nabeyaki

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