Chilled Soba With Cucumber & Avocado

Chilled Soba With Cucumber & Avocado

Asian Recipe - How To Make Japanese Chilled Soba And Avocado

I love the taste of chilled soba noodles. I find their slightly nutty taste clean and refreshing, and pairing soba with creamy, rich avocado is a match made in noodle heaven. Light and healthy, this easy noodle bowl is a quick fix for a busy schedule.

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The Basics of Japanese Noodle Soups – Mentsuyu and Kaeshi

The Basics of Japanese Noodle Soups – Mentsuyu and Kaeshi

Asian Recipe - How To Make Japanese Mentsuyu And Kaeshi Noodle Soup

If you’re a lover of Japanese noodles, mentsuyu is a very important sauce to have on hand. It’s a basic noodle soup broth, so it’s essential in both hot and cold udon, soba, somen, and ramen dishes. On its own it’s used as a dipping sauce for cold noodles, then diluted down a little it’s used for noodle soup. Very easy to make, homemade mentsuyu tastes way better than from a bottle, so it’s a great way to bring added flavor to your favorite noodles!

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Pickled Plum Pasta – Wafuu Umeboshi Spaghetti

Pickled Plum Pasta – Wafuu Umeboshi Spaghetti

Asian Recipe - How To Make Japanese Umeboshi Wafuu Spaghetti

As much as I love a good bowl of rice, there is something about pasta that just can’t be beat. Growing up on spaghetti and meatballs, pasta is a huge comfort food for me. While at first Japanese style pasta might seem like a far cry from the spaghetti of my past, it’s a close second when I need that pasta fix!

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Tea Infused Nama Chocolate (なま チョコレート)

Tea Infused Nama Chocolate (なま チョコレート)

Asian Recipe - How To Make Japanese Nama Chocolate Fudge

Nama translates as “raw” or “fresh” in Japanese, and there isn’t a better word to describe the simple yet sophisticated taste of nama chocolate. Not quite a truffle, not quite a fudge, the soft chocolate square literally melts in your mouth as you bite into it, a perfect moment of indulgence for your day.

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Easy Pickled Daikon – Takuan (たくあん)

Easy Pickled Daikon – Takuan (たくあん)

Asian Recipe - How To Make Japanese Takuan Pickled Daikon Radish

Takuan is a popular Japanese pickle traditionally made once a year and left alone for months fermenting to allow the flavor to fully develop. The fermenting process results in the a beautiful yellow colored pickle full of flavor. However, if you can’t find pickled daikon in a store near you, you might not want to commit to months of pickling for just one dish, delicious though it may be. So, this recipe is a easy variation for a quick pickle without the long fermentation. Still crisp and flavorful, in a fraction of the time!

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