It was a VERY hot and wonderful day down here — spring has sprung! — and I wanted to have a cooler dish for dinner after some spring cleaning. Being near Mitsuwa, as always, helped, so besides the main entree itself and the accompanying mustard, I snagged a bean cake and some good sake because, hey, why not? Made for a lovely meal, in fact the first this year on the balcony table.
The idea of the dish is that noodles have to be prepared in the proper fashion — again, refer to the excellent page I’ve linked for details — but that anything can top it so long as it’s good cold. This is not as colorful as it could have been — should have snagged some ginger — but the combination of baked tofu, kohlrabi and cabbage still worked very well. Highly recommended if you want to give it a try.