If I had the choice, I would top tempura udon or soba with sliced scallions and put some wakame seaweed in the bottom instead of spinach. If you're not going to actually put the soba in a soup, you can top it with little strips of nori seaweed, and on the side serve a dipping sauce, and grated ginger, daikon and scallions to put in the dipping sauce. (Daikon is to match the tempura---I forget if it's a legitamate condiment for noodles.)
A Japanese cookbook is good. The best cookbook I have is...it's big and thick and doesn't have any color pictures. It has tons of information and backstory on ingredients and home cooking. I don't feel like looking up the author, but the cover is black and white, and...it's thick. If you can handle a little funny English, there are some recipes on the web, too.
In Japan they sold annin doufu in little cups like pudding at the convenience store...and I bought one like every day ._________. No such luck here. I made my annin doufu with a ready-made mix from the Japanese supermarket, but there are recipes on the web. Try searching for Chinese almond jello. The ingredients are available in normal supermarkets here.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2008-01-03 08:40 am (UTC)A Japanese cookbook is good. The best cookbook I have is...it's big and thick and doesn't have any color pictures. It has tons of information and backstory on ingredients and home cooking. I don't feel like looking up the author, but the cover is black and white, and...it's thick. If you can handle a little funny English, there are some recipes on the web, too.
In Japan they sold annin doufu in little cups like pudding at the convenience store...and I bought one like every day ._________. No such luck here. I made my annin doufu with a ready-made mix from the Japanese supermarket, but there are recipes on the web. Try searching for Chinese almond jello. The ingredients are available in normal supermarkets here.