Oroshi udon, Kyoto style noodles

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Oroshi udon literally means grated udon. That’s not that the noodles are grated, but because some grated daikon radish (oroshi daikon) garnishes them. It’s very refreshing and many Japanese style fast-food offer this dish : chilled udon noodles, grated daikon and tsuyu sauce.

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細うどん hosoi udon, thin udon noodles. They are said to be Kyoto style udon, but they are popular in Osaka too. I think thicker udon is better for Winter dishes and these are more refreshing.

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The grated daikon radish, cut negi leek greens a few flakes of togarashi chili.

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It’s tsuyu.
I made a fish flake dashi (recipe here), flavored with soy sauce and a little brown sugar. Served chilled.

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卵焼きtamago yaki (Japanese omelet rolls) and okra.

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Cream water melon. Taste is like the red one.

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Matcha soba, shiso pesto and veg’ freshness…

We’re getting into the days when you want to eat raw, cold, green, light…

Zaru soba is baaack ! It’s green because it’s matcha (green tea) flavored.
Click here for the soba compilation.

They are the perfect complement for :
shiso pesto.

The leaves are called “salad celery”, they have a very mild celery taste, aftertaste… well, they bring mostly color and fibers. The new onions have been salted, let overnight, rinsed. And the pink cubes are watermelon. Lots of crunchiness.

Red-freshment : fruity K-noodles

Chilled Korean noodles are often served with a mix of veggies, meat or seafood and a little piece of fruits.

Korean Gourmande (photo compilation of my Korean posts)

In this painful humid day, I craved mostly for the juicy fruits like watermelon…

… and the first figs of this year.

This gochujang does not only look like jam. It tastes like it !

It seems the shop makes its own. I got the kimchi there too.

Special fruity broth : tomato juice, water melon juice (when I cut, I had a lot on the plate), brown rice vinegar, a few drops of fragrant sesame oil.
Served with fresh tofu. Delicious and refreshing.
Really the weather gets me on the nerves at this point, but I feel calm after this meal.

Trying new greens : gyoja ninniku, ail de la Sainte-Victoire

That’s when you cook ingredients you had never seen before… or surely I had seen some in the nature but never thought about eating it.

行者にんにく(gyoja ninniku), procession garlic ?
I thought it was bear’s garlic. And I was wrong…
But it has many names in French (« Ail de la Sainte-Victoire », « Ail Serpentin », « Ail de cerf », « Ail victorial » ou « Herbe aux sept chemises »….). Nothing in English, that poor language. Well that’s just that I don’t know it. It doesn’t matter.

The indication was to stir-fry them with egg or meat.

I used the white (soy flavored) egg threads and the yellow (mirin flavored) ones.

Taste was flat… closer to beet greens than to garlic. A spoon of home-made condiment arranged that nicely.

Pasta and edamame, both al dente.

A deicious, but not too photogenic garlic, tomato and fish sauce… so I covered with more tomato passata and paprika.

A nice quick meal.