Wednesday, November 05, 2008

hiayashi udon

I wonder if Hong Kong has hiyashi (cold) udon/shoba kind of thing. Just thought hiyashi udon could sell well here if the chef can replicate the tastes of Japan. A good supply chain and hygienic environment are needed. ひやしうどんくいたい。


At November 7, 2008 at 12:22 AM , Blogger ::G said...

Sachie sometimes makes "hiyashi chuka" with capelli d'angelo (angel's hair pasta). It's actually really good. Sometimes you have to improvise. Does hiyashi chuka exist outside of Japan, like in HK?

I suppose teuchi udon wouldn't be quite the same as the udon you're looking for. Still, if you're really desperate, perhaps you could make your own? ^_-

At November 13, 2008 at 7:58 AM , Blogger nutswamp said...

Hi Gerad! I would try udon my self should i get clean water in my room - the water is sometimes quite yellowish. I miss Sachi's food, by the way. she is a very good cook.


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