So many uncertain things are circulating around us at the age when everything became trashy, reality show quality. Food…….quality food always comfort us and push our spirit high. This is only me speaking. Recently ramen has become a culinary star in America, but not soba or udon noodle soup bowls. All of these dishes are comfort food in Japan. So, why only ramen? Ramen is packed with punching, rich meaty flavor, which Americans love to taste in a hot noodle soup...
Read MoreHow to Start a New Year Fresh
Here is our strategy practiced at the end of the year in order to start a New Year totally fresh without any strings in the old year attached. https://zesterdaily.com/cooking/cut-off-old-year-japanese-soba-noodles/ One important advice. Do it with soba noodles made from 100% buckwheat flour. Check the ingredients list on the back of the noodle package. Only ingredient you will find is buckwheat flour. Dozo Yoi Otoshi...
Read MoreThe Wasabi
Cultivation of wasabi rhizome began quite many years ago in Japan. The wasabi farm, which I visited several years ago in Shizuoka Prefecture in Japan, is owned and operated by Yoshihiko Shiratori, who is the seventeenth generation. The business was founded by his ancestors four hundred years ago. It is the oldest wasabi farm in Japan. Mr. Shiratori’s farm is situated 2,200 feet above sea level and surrounded by high mountains, clean air and water. His wasabi grows on...
Read MoreSoba lunch; a satisfying one
Soba is always my preferred choice for a light and satisfying lunch. Which soba restaurant I choose in the physically huge city of Tokyo depends on where I will be at lunch time. Today’s lunch was at Nanaki in Ebisu (3 minutes walk from JR Ebisu station) because I was visiting my mom. My mom, who lives in the neighborhood, took me there some years ago. Since then Nanaki has been one of my favorites. The inside of the restaurant has an antique look or in a...
Read MoreHome-made udon noodles and soba chef
Many years ago while I was living in Japan I took a class to learn how to make home made udon at a class that was organized by one of the major Japanese flour companies. All of the attendees were serious women of all different ages. We all donned crisp white aprons and white head covers. Today such classes are filled with male attendees, so the time have certainly changed. After the class I rushed to the kappabashi, the professional cookware district in the old part of...
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