EAT YOUR WORLD

guides you to the best local dishes & drinks in
125+ cities.
See map now

EYW City Guides

London Food and Travel Guide, by Eat Your WorldGoing somewhere and wish you could take all of a city’s Eat Your World info with you? With EYW’s Kindle and City Guides, you can! Don’t miss out on any local foods or drinks during your next trip.

View available Kindle and City Guides

Join the Project

EYW wants your food photos!

Beef on wick

New York
baismais

Upload a photo now

Food Memories

EYW wants your food stories!

A Most Unusual Dinner in Chioggia

Calle ponte caneva, 915, Chioggia
labruttafigura

The dining experience at Jackie Tonight is somewhere between dreams and inebriation. The interior of Jackie’s house is a warren of dark rooms made yet more befuddling by the smoke from open fires... Read more

Write a Food Memory now

Recipes From Afar: Cold Tofu and Noodles, Japan

Laura Siciliano-Rosen August 23, 2012

We recently had the pleasure of cooking one evening with our friend Megumi, who shared with us these favorite warm-weather recipes from Japan. Both are very simple and fresh-tasting, perfect for the dog days of summer. Below she describes each in her own words.

Cold tofu, or hiyayakko, from Japan

Hiyayakko (Cold Tofu)

Tofu was one of the foods we ate almost every day when I was a child. Back then it was not mass-produced, and there were many local tofu makers. My mother bought fresh tofu every morning from a neighborhood grocery store, often using it for miso soup. But on a hot summer day, we had hiyayakko as a side dish for breakfast, lunch, or dinner. This remains one of the most popular tofu side dishes enjoyed in Japan, especially in the summer. Cut tofu (silken type is preferable) into large cubes and top with grated ginger, chopped scallion, and dried bonito flake (katsuobushi). Pour soy sauce on top of it all. This is so easy to prepare, and has such a clean and refreshing taste.

Hiyashi-Chuka/Reimen with recipe, from Japan

Hiyashi-Chuka/Reimen (Cold Chinese Noodle)

One of the typical summer dishes served in restaurants in Japan, as well as prepared at home. To make it, put cooked chicken (or ham, roast pork, shrimp, etc.); sliced egg crepe [we made ours with three beaten eggs and a splash of soy sauce and mirin, poured onto a hot oiled pan and cooked one side at a time like a thin omelet); fresh tomato; and julienned cucumber, carrot, and any other vegetable you like [we added blanched asparagus and shitake mushroom, which had been boiled in water with soy sauce and mirin] on top of a ramen-type yellow egg noodle.

For the sauce, mix soy sauce (4 Tbsp), rice vinegar (4 Tbsp), sugar (5 Tbsp), chicken/veg stock or water (8 Tbsp), roasted sesame oil (2 Tbsp), and sesame paste or tahini (3 Tbsp). Pour the mixture on top of the dish, and sprinkle with sesame seed. You can add mustard too, if you like. (Serves 2-3)

 

Making Japanese food in a kitchen
               Cooking up a Japanese feast

 

Tags: recipes Asia



 



Forgot password