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....dressed with organic fresh mint and spring garlic both from my garden, lemon juice, olive oil, salt and freshly ground pepper. Sealed in baking paper and baked for approx 20 minutes in a moderate oven. Served with salad. The fish had been caught just a couple of hours previously so it was very fresh, tasty and healthy.
The "Art of Such-and-Such (ASS)" camp at Burning Man 2007, preparing for a night of fire and revelry and rough and tumble transportation of Charlie and Jaime's fire sculptures in to the deep desert / open playa. w00t.
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It is always worth trying local ways of enjoying soba since there is a particular culture that goes with it, sometimes widespread but other times known only in a small region. This photo is from a Sunday afternoon an hour or two after the "soba eating contest" (haya gui; speedy snarfing) was held 200m away in front of the town library at the foot of the former feudal castle grounds in the town of Izushi-cho, just south and east of Toyooka-city. The history of the noodles being prepared and eaten here appears on the back of menus, on posters, and on a large history interpretive sign in one shop's parking lot. According to that text the roots go back to the early 1700s when someone from Shinshu (today's Nagano prefecture amid the Japan Alps) brought the style here.
The photo shows typical condiments added in part or all together when dipping noodles into the eating cup standing near the flask of dipping sauce: thinly sliced leek (negi), ground wasabi root, and grated daikon (radish). As well there is a portion of grated Yama Imo (a gelatinous mountain tuber) and a small raw egg. Putting all these flavors together with a portion of dipping sauce - itself a combination of savory tastes - produces a wide range of delights in texture and taste to go with the thin noodles.
By contrast to these Izushi-style buckwheat noodle, and different to the servings of hot or cold noodles sold in train stations, there is the pleasure of the Echizen Soba found to the south of Fukui-city in places like Imajo, Imadate, Takefu (today's Echizen-city), Sabae, and so on. Instead of small plates the portion is weighed and served in one bowl, either with diners drawing noodles to dip in the sauce cup, or pouring the sauce onto the mass of noodles. In the case of oroshi soba (served cold with accompaniment of shavings from dried bonito, thinly sliced leek, and a generous dollop of grated daikon radish), there is so much to delight in. The general proportion of soba flour to wheat is 8 parts to 2, thus very buckwheat in taste and texture. When the meal arrives, there is the visual thrill of anticipating what comes next. The subtle smell of the toppings on the noodles, the depth of flavor concentrated in the dipping sauce, and then the eating: Eye is engaged, nose and tastebuds get ready, then there is the chew (koshi; body) in the noodles. Sounding the final chord in the performance, there is a serving of soba-yu (noodle water) to pour onto the leftover sauce in the bowl to rinse things down, or simply to drink on its own as relief from the mild heat of the raw radish.
Doubtless there are many other cultures of soba-eating around the islands, but the plain form at train stations, the small bowls laden with flavors in Izushi, and the vast depth and intensity of Echizen (oroshi) Soba demonstrate some of the diversity in buckwheat noodles these days.
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we are manufacturer of Variccin Plus medicine, this medicine is useful for circulation of blood and Heart Health and for Anxiety Disease.
Forthcoming single. Video for original (NYC):
www.youtube.com/watch?v=k8tom004PFU
B Complex remix
www.youtube.com/watch?v=d5Qzab_sB-U
Available in advance from:
We are manufacturer of memorix medicine, this medicine is useful as an memory enhancer and mental clarity, it is also used widely for depression disease.
Coconut Oil to Treat Seborrheic Dermatitis: sebdermrelief.com/informative-ways-to-improve-seborrheic-...