原味乌冬面 (Udon In Katsuobushi Broth)
Lunch at one of my favourite Japanese joints in Shanghai: Yahagigawa (矢作川).
I love it for its robust flavourful Katsuobushi broth. The Udon is served very simply, with just Japanese-style tofu skin, Kamaboko slices (a type of Japanese Surimi) and some greens, so it's essential that the broth speaks loudly for itself.....and darn, it did!
I love that fishy smokiness, that carries along with it, an alluring umaminess as well as tangyness. The taste is so rich and so seductive; I am happy to slurp bowl-fuls!
原味乌冬面 (Udon In Katsuobushi Broth)
Lunch at one of my favourite Japanese joints in Shanghai: Yahagigawa (矢作川).
I love it for its robust flavourful Katsuobushi broth. The Udon is served very simply, with just Japanese-style tofu skin, Kamaboko slices (a type of Japanese Surimi) and some greens, so it's essential that the broth speaks loudly for itself.....and darn, it did!
I love that fishy smokiness, that carries along with it, an alluring umaminess as well as tangyness. The taste is so rich and so seductive; I am happy to slurp bowl-fuls!