Welcome to my blog.

After a few random posts I've decided to dedicate this blog to my life long project of Japanese food
and culture (and my life in general, especially my travels).

Since my first taste of sushi back in 1997 I've been interested in, and frequently been making
Japanese food.
My interest in the country and culture started long before and continues to evolve.
I was lucky to finally visit Japan in October 2008 and hope to be back soon.
In July 2012 I visited Japantown in San Fransisco, the next best thing!
I was lucky to be back in 2015, 2016 and 2017 thanks to the fact that we now have family living in California.
Both small and big adventures will from now on, as time permits, be shared with you.

I will post other recipes and pictures too, mainly cooking projects, plants and art projects
(including my new love - making kumihimo braided objects).

I hope you'll find it interesting, and feel free to leave a comment or ask questions!

I write mainly in English, but there will be some Norwegian too, especially posts about things
that mainly have Norwegian interest. Tutorials are bi-lingual.

Monday, 28 February 2011

Warm soba noodles - winter food

Soba is a typical summer dish eaten cold in Japan. But in the winter we make it in a hot broth with vegetables and meat or fish, just like ramen or udon noodles.

So this is a non-frill winter dinner in our house:

Warm soba with salmon

- Soba noodles, cooked after instructions and rinsed in water.
- Hot broth (soy, sake, sugar, salt, mirin or menmi with sugar and mirin).
- Vegetables; I used lotus root (renkon), fennel and pak choi.
- Grilled salmon with teriaki glaze and sesame seeds.
- Nori.


Cook soba, rinse, set aside.
Grill a piece of salmon in the oven untill done (while you´re cooking the rest).
Simmer the renkon in oil, soy and sugar (broth base) until soft but crispy, add fennel and pak choi and fry some 5 more minutes. Pour in the broth, heat and add soba.
Serve with grilled salmon, sesame and nori on top!


Didier said...

Thank you for your recipe. I think I can get almost all the ingredients to try it except the renkon, that's a shame it remains so difficult to find it. Any idea?

Linuz said...

Thank you! Pictures are not that nice, the light was bad late at night... but summer is coming with better light for pictures.
Some Asian stores might have both fresh or frozen lotus root. I believe you should be able to find it in France, when I get it here in Norway! But I don´t know if you have any Asian supermarkets where you live...