Nabemono, Japanese hot-pot meals are comfortable and warming meals. The calendar says “spring” so the weather is eccentric. One can go to bed at the end of a sunny 60° day only to wake up to grey clouds, rain, and freezing wind. The grilled meal planned the day before no longer makes sense!
☁♕☃♥♥♥←✈→♥♥♥☀♔ ☂
on my own for the weekend and noodles are perfect when dinner is for one. I’ve never tried the niboshi dashi before, so using it to make kakejiru (broth for hot noodles) was a fine start. I made udon with tofu, green onions, and just because they looked so pretty in the store, some cherry tomatoes.https://1tess.wordpress.com Miso Soup with Mixed Mushrooms and Udon Buna-Shimeji, ブナシメジ (or ブナしめじ), Brown Beech Mushroom, Brown Clamshell Mushroom, Hypsizigus tessellatus. These mushrooms are native to East Asia, though the cultivated mushrooms look different from the wild ones. They are sometimes white, but they are the same species. The mushrooms are grown in bottles or cups…
…Does that umami taste/flavor/sensation (??) make you just sort of click your tongue?…
…Click, click!…
…I like those things but have no click click kiss kiss sort of reaction or longing…
…“tongue desire” part may be a bit of artistic ‘over-exaggeration’…
…Even the act of eating long noodles or spaghetti involves sort of kiss-shaped lips to eat them.…
| two bowls of noodles hands clasped across the table hot steam drifts between
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In winter the sky is a dull white dome, and staring out at the half-lit shadowless landscape while eating noodles, I console myself thinking that as long as there is pasta in the world, I’m okay. |
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What’s not to like! Udon and Curry Two of my favorite foods come together in one dish. |
…photos by Tess, food cooked and served by Tess, post design by Tess…
Egg Drop and Crab Nabeyaki Udon is a lovely warm winter soup. Satisfying and cozy though it goes together in minutes.
These chilled noodles were light and refreshing,
and I’m sure you will enjoy…
eating them, and
my forray into ~art~
To go with the simmered mushrooms I made some udon. Another topping on my udon was atsuage, fried tofu or tofu cutlet.
I ran out of rice the other day, and made a trip to the Japanese grocery store. It’s always fun to go there to just look around.
To accompany the marinated mushrooms and cucumbers in spicy soy sauce, I made this interesting beef recipe from the Easy Japanese Pickling book. I’ll admit that this menu does not follow washoku tradition of using a variety of cooking methods since the meat and vegetables were all marinated, but there was indeed plenty of color: red, brown, green, white, and yellow. And there was a variety of flavors and textures.
Tess's Japanese Kitchen 