If you read many cooking blogs, you’ve seen pictures of food that look as though the photographer were in a galley of a small boat in a violent storm. I imagine the plate sliding up one side, down, and over in the opposite direction; oh, my stomach is queasy. It’s possible that no one will enjoy that food before it slides off the plate! All for the sake of “~art~”
These chilled noodles were light and refreshing,
and I’m sure you will enjoy…
eating them, and
my foray into ~art~
a queasy picture —> a repeating design
Chilled noodles are very popular during the hot humid summers in Japan.
Until recently, it’s been a pleasant sunny summer with comfortable temperatures (70° to 75°F ; 21° to 23° C), and very cool nights. Now it’s been up to 90° (23°C) and so humid that if it weren’t so hot, the fish could be walking around on land.
We have been eating variations of these cool and easy to make noodles. It’s too hot to cook! Here are a few recipes I’ve written about earlier on this blog:
Japanese Summertime Noodles, Beautiful Hiyashi, and Chilled Somen with Mushrooms. Do make those mushrooms! Excellent!