Noodles are served in broth, in porcelain bowls. They can either be udon, which are made from wheat flour, or soba, which are made from buckwheat and are white and thick. The broth is served hot and the idea is that the slurping cools it down. The photo shows a dish of noodles with tempura as a side dish, served in Maganedo, an up-market restaurant in Okayama. The cost per person, including a bottle of sake was £20, and with that we received a gift of an elegant little Japanese pottery cup.
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