This was a 4:30pm lunch.
I added shiso-ume paste to the mentsuyu (noodle dipping sauce) and it was really tasty. Give it a try.
This is my first Japan Blog Matsuri post. I have wanted to participate for a long time. Super Happy Awesome is hosting and you can check out other Matsuri posts in the comments section here. The topic is Summer Lovin’ and this summer I’m lovin’ noodles. Regular readers will know that I have posted several noodle recipes over the last couple of months. That’s because cold noodles are some of my favorite things about summer. Here are a few things I have made this summer. Click on the picture to go to the post with recipes/ingredient lists.
Hiyamugi are less well known than soumen. They are a bit thicker and seem to be easy to find in stores.
Two servings of soumen, cooked and chilled
1 1/2 small ripe avocados
Shiso ume paste to taste
While the noodles are cooking, mash the avocado. Add shiso ume paste slowly until you have a strength you like. Toss the noodles in the sauce and serve. This can be completed in ten minutes if you time it right.
July and August are BBQ months here in Japan and yakisoba is often the last dish made before packing up. That’s right, for those of you outside Japan, they make a fried noodle dish on the barbecue on a cookie sheet. I won’t be attending any BBQs this year because it is too hot for le akachan. That doesn’t mean I can’t enjoy some yakisoba at home.
In the mix: a homemade tofu burger, carrot, cabbage and green pepper.
I had lettuce wraps twice today. I tried Gina’s method of trimming the spine for optimum rolling of leafy greens. For lunch I made miso hummus and wrapped it up in romaine lettuce with mango. The tomatoes on top looked amazing but were a bit of letdown.
For dinner I was too lazy to trim the spines so I folded them in half horizontally. More like a lettuce boat. What you see is hiyamugi noodles (soumen would be just as great) and beef fried in yakiniku sauce.