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.
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.
The grated daikon radish, cut negi leek greens a few flakes of togarashi chili.
I made a fish flake dashi (recipe here), flavored with soy sauce and a little brown sugar. Served chilled.
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.
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.