Late Lunch

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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.

August 2011 Blog Matsuri Post: Summer Noodle Lovin’

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.

Yakisoba (not hot but a classic summer bbq menu item)

Soumen

Hiyashi Chuuka

Hiyamugi – my current favorite summer noodle

Hiyamugi are less well known than soumen.  They are a bit thicker and seem to be easy to find in stores.

Soba

Creamy Avocado Shiso Ume Soumen

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That’s right, I put a thick creamy sauce on soumen. I think my hubby will find this a bit blasphemous but I like it. I’m pretty sure this would taste great on cold soba as well.

I found shiso umepaste (pictured below) at a grocery store near my in-laws. I hope they sell it at the one near my house too. Not that I couldn’t just add the two ingredients separately…

Creamy Avocado Shiso Ume Soumen

Serves two

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.

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First Yakisoba of August

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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.

Lettuce wraps twice in one day

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.