Yuka’s Table : vol.43
Yogurt with honey
Salad with nuts
Blue berry tea
Matcha Bagle with Red bean paste
Apple and Cinnamon Bagle
Ham and Egg
Steamed Broccoli and sweet corn
English Tea (Orange Pekoe)
MENU : Hiyashi Chuka
“Hiyashi” means cold and “Chuka” means China or Chinese-style. This dish was invented in Japan but we use the Chinese noodle, so it is cold the “Hiyashi Chuka”.
To make the “Hiyashi Cyuka” is really easy and simple!
One more tip! I like to put Japanese Mayonnaise over the noodle and vegetables! Oishii—!!!
MENU: Cold SOBA
It’s getting cool weather here in Tokyo. You who have visited Tokyo in a summer season might know but we still have a HOT and HUMID day sometimes…
And such a hot day, my husband and I tend to eat a cold SOBA. We prefer to eat SOBA rather than Udon. Because we put the SOBA noodle into the cold soup broth and we can eat quickly. (Plus, I will never be sweated!)
Well, what is your favorite toppings?
My husband and I, we usually eat SOBA with various toppings. For example, “Myoga”(Japanese ginger), “White Sesame” (Shiro Goma), “Nori” (Seaweed), “Banno Negi” (Thin green spring onion shoot), “Shiso” (Japanese basil) and “Okura” (Okra) etc. Today, I found a yam in my fridge so I grated and in a small bowl and sprinkled the “Aosa Nori” (Dried sea lettuce) and sesame seeds.
Of course, you can eat the cold SOBA in the winter season but I prefer to eat cold SOBA on hot day! This cold SOBA always reminds me of great summer days in Japan!
MENU: Kakiage Tempura, Mixed rice with green beans and steamed spinach.
My favorite way of eating Kakiage Tempura is to enjoy with salt. Sometimes I mix salt with another Japanese spices and serve. And it’s always nice to eat with green tea! I feel that I can enjoy the flavors of each ingredients EVEN MORE!
MENU: Neba Neba Don ねばねば丼
For suffering from the summer heat, I felt like eating the “Neba Neba” (means sticky or ropey) dish. I got the “Nagaino”(Japanese taro) and cooked the rice bowl dish topped with several other ingredients; Natto(Fermented soybean), Pickled radish, Takana(Leaf mustard), my favorite Shiso(Green perilla), Egg yolk and White sesame. Pour a little bit of light soy sauce, mix all of it (if you like) and enjoy the meal!
Stewed radish, Braised pumpkin, and Sauteed chinese chive and sprout with Shio-koji and Lotus roots and burdock dish