There are many types of noodle in Japan. Fat, thin, white, yellow, brown, served in hot soup, with cold sauce or fried. Kishimen is a flat semi-transparent white noodle from Aichi, in this case served in a hot soup with mochi (rice cakes), fish balls and nori (seaweed). The restaurant was conveyer-belt style, only instead of a conveyer belt, there was a narrow moat with a continuous stream of bowls floating around with customers' orders on them.
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