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Asia Eats – Cold Noodles week

The preview of our upcoming Teuchi Udon video!  This week, we are hosting #AsiaEats, a collaboration between Tastemade and Google + dedicated to sharing and discovering amazing food from across Asia.  This week’s theme is Cold Noodles, and we are showing everyone how to make Udon noodles from scratch.  Stay tuned, this Wednesday 10/23/2013, for the new recipe video!

Asia Eats + Page: http://goo.gl/dx1J2f (Please follow!)
AsiaEats Together Community: http://goo.gl/jlauMg (Please join!)
Asia Eats YouTube Channel: http://www.youtube.com/user/AsiaEats (Please subscribe!)

Share your photos of your favorite cold noodle dish from your own country for the weekly photo competition, by posting them to Google + using the hashtag #AsiaEats, followed by the hashtag #noodles. The winner gets to join our cookalaong Hangout at the end of the month, have their picture feature on the +page, and more!

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Purin (Custard Pudding) Recipe

Purin (Custard Pudding) Recipe

There are a lot of western (mostly French) cake shops everywhere in Japan.  Some cake shops sell more delicate and sophisticated concoctions, and others simpler, everyday snack types.  Wherever you go, though, you will definitely find Purin (プリン) in most shops in Japan.  There are often millions of new cakes and other desserts to choose from there, but people always come back to something they ate in childhood.  Purin is exactly like that.  It is a comfort dessert for Japanese people.

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Yakitori Recipe

Yakitori Recipe

Yakitori is grilled skewered chicken dipped in a Teriyaki-like sauce.  It is a very popular appetizer at Yakitori bars and other bar-type restaurants in Japan.

Yakitori could be a dish at your dinner table, but it is more like the food you eat with drinks at bars.  A lot of Yakitori bars grill their chicken on a charcoal grill,  and the tasty smells of grilled meat and smoke come out to the street to attract customers.  People in Japan like to go out to drink after work, and Yakitori bars are one of the most popular places to have a drink.

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Celery Sunomono Recipe

Celery Sunomono

Celery is not really an ingredient for Japanese cuisine.  It has a strong flavor and may not be able to be used in all Japanese dishes; however, that doesn’t mean we can’t use it at all.

I made Celery into Sunomono Salad, and it tastes great.  Refreshing celery and sweet vinegar go very well together.  A little bit of sesame oil enhances the flavor as a whole.

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Hiyayakko (cold tofu salad) Recipe

Hiyayakko (Cold Tofu Salad)

Hiyayakko is a cold tofu salad with some toppings and soy sauce.  It is fresh and cold, and perfect for hot summer.

If you live in Japan, you can buy tofu from supermarkets, but also from tofu shops in almost any town (is that still true?.. I hope) where they make fresh hand-made tofu daily.  Fresh tofu has a stronger soy bean flavor than packaged tofu you can buy in the US, and it almost doesn’t need any more flavoring.   When you eat uncooked tofu like Hiyayakko, you want to have that kind of quality tofu.  However, it is almost impossible to get outside Japan unfortunately.

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Ponzu Sauce Recipe

Ponzu sauce

Ponzu Sauce is a very versatile sauce and can be used in many dishes.  It is a dipping sauce for Mizutaki, or you can simply pour over a tofu dish such as Hiyayakko or grilled meat such as Hamburger Steak.

The tangy flavor of Ponzu Sauce is from rice vinegar and citrus juice.  Citrus juice gives a more refreshing taste than vinegar by itself.  It also adds a nice scent.  Lemon is great because it is easy to get, but if you can find Yuzu citrus, please use it.  Yuzu makes this simple sauce much more authentic Japanese instantly.  Don’t waste Yuzu peel.  Just cut finely and add to the sauce.

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