stewpot
it's nabe time again and there's nothing better than getting home to a hot mixture of chicken balls, shrimp, tofu, cabbage, pork, mushies and leek. or whatever. cooking it up on the table whilst sheltering under the kotatsu is a one of the great joys of autumn and winter. we were given the pot for our new home by our sister in law - so cheers naho! when the ingredients are gone we usually finish off the soup by adding ramen noodles - I'm not the biggest fan of udon (much to yukas continual grief) it's a texture thing - how do you eat yours?
Posted by stupot at November 23, 2005 11:37 PM
With you completely on this one. Nabe under the kotatsu is the best, at least until March when you've more or less had your fill. And udon is nasty. A thick, pasty mess that goes down like something slipping out of your sinuses. My favorite Japanese noodle is soba. Plain soba with a bowl of sauce to dip it in.
Posted by: Matt at November 24, 2005 11:10 PM