This is the second time to come for the interview following the last September.
She’s been researching Japanese food culture and food ways since she has started to live in Tokyo about 2 years ago. She has already studied Japanese seasonal event and festivals through hear experiences and readings. Honestly it is embarrassing that she understands some of the cultural events and its origin better than me. wow!
She requested some recipes we, Japanese commonly eat in summer. Then I offered “Hiyashi-chuka” , “mackerel in nanban marinade, Japanese style escabeche” “Eggplant nebeshigi“and “Corn rice”.
Hiyashi-chuka means “Cold ramen noodle”. I like this noodle dish during hot season rather than hot ramen noodle. Most ramen shop, Chinese restaurant and some Japanese restaurant begin to offer this dish at this season with like those posters in front of the shop.
“Now we offer Hiyashi-chuka” summer feature in Japan
This dish consists of julienned cucumber, julienned chicken breast or ham, julienned omelets, tomato wedges and chilled noodle with soy sauce based sesame flavored dressing.
If you like ramen, this noodle is worth to try during the season. It is not easy to find this dish during fall to spring seasons since we don’t feel like willing to eat this noodle when those cold seasons though.
We also cooked nanban-zuke ( Japanese style eschabeche) and Egg plant nabeshigi ( cook with miso sauce), and rice cook with fresh corn.
They liked those menus as Japanese summer flavor.
Thank you very much to add my recipe to your book.