Cold noodle time!

I am sort of the road this week, so it's hard to cook much. When I get settled back at home, the first thing I want to make is cold noodles. What I'm craving most right now:


That is _hiyashi chuuka_, or Chinese style cold noodles. It's a meal in one, as refreshing as a salad. I love the salty-tangy sauce. If making it from scratch is too much work, there are very good instant packets which come with the noodles and sauce. If you've never tried it, I hope you do at least once this summer! ((Link))

The other noodles I'm craving are cold soba, or zarusoba. What really perks up cold soba is the condiments or yakumi. Chopped green onions are a must, but right now I am craving the fresh flavor of green shiso leaves and the zing of wasabi as well. The basic dipping sauce can also be used with other cold noodles like so-men (thin wheat noodles). I haven't talked about how to prepare these yet, but the procedure is the same as for soba, with a shorter cooking time. The dipping sauce also works for cold udon noodles, though in the summer I prefer thinner noodles somehow.

Cold noodles, a salad perhaps, and mugicha - a perfect summer meal!

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If I had to pick a favorite summer dish, it would have to be cold so-men noodles. I love to eat it with just a little noodle sauce, some chopped green onions, and sometimes a little grated ginger or daikon. If I'm feeling really fancy, I'll cut up some komoboko or chikuwa but mostly, I just like the ice cold noodles in broth.

Please DO make a post on so-men. I think, it is so simple and easy, yet absolutely delicious! I remember how suspicious I was the first time I was offered it and now I could not wait for the summer to have it. I love it with green onions, myoga, wasabi(sometimes+little nato and mushrooms)mmm...,
I have it at least once a week.
BTW, can one buy myoga in Europe?

Maki, I have a question: just made umeshu here. Wonder if these kind of plums are avaliable in Europe? In sweden, wher I ma from, the fruit seldom get ripe, bit for umeshu, you need green plums. Should be perfect for the northern countries?


I made hiyashi chuuka as a novice Japanese cook last summer. Now I've built up a repertory of several other cold noodle dishes: udon with sesame dipping sauce, chukasoba with spicey sesame sauce. All good. But I always have trouble making somen, so I'm looking forward to your insights.

I love Hiyashi Chuka, and this year in London we're seeing Japanese stores offer semi-dried noodles with pre-made dressing pouches instead of just the dried kind.
For some reason I've never gotten around to making Somen. This is probably because I've avoided being in Japan in summer and never had it prepared for me. I'd very much appreciate some pointers.

If you're able to get hold of GOOD Douban Jiang, I can earnestly recommend this very easy to prepare Hiyashi Chuka dressing:
4 measures dashi
2 measures water
2 measures rice vinegar
1 measure sesame oil
1/3 measure Douban Jiang
The dressing was taken from this wonderful recipe:

that sounds delicious!

I made some Hiyashi Chuuka recently, I'm pleased to say my husbands loves it too. Its a very refreshing dish.

Give me buckwheat soba and i am happy.

Warm in broth, but cold they are even better...chilled with a dipping sauce and some vegetables...great

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