Kanako's Kitchen

Hiyashi Chuka: Chilled Noodles with Ham, Egg and Vegetables

Posted in main dish, Recipe by Kanako Noda on July 13, 2010

Walk down any main street in Japan at the start of the summer and you’ll see these little signboards hanging from restaurant shingles saying “We’ve Started Making Hiyashi Chuka” (Hiyashi Chuka Hajimemashita) . It’s when you start seeing those Hiyashi Chuka signs that you feel summer’s really started.

What is Hiyashi Chuka? Literally, it’s “chilled chinese” – meaning “chilled chinese noodles“, of course. It’s another of those refreshing cold-noodle dishes we Japanese instinctively turn to when the weather gets sticky and hot.

The key to this dish is the Kinshi tamago ( “Silk thread egg”) garnish: basically, a stack of omelettes sliced very very thin. It takes some practice to get kinshi tamago just right, but once you learn how to make it, it will be very useful to garnish a lot of Japanese dishes.

For this recipe, I use Japanese Somen noodles instead of chinese noodles.  That may seem contradictory, considering the name and all but, somehow, the real chinese noodles we find in Canada are different from “Made-in-Japan Chinese-style noodles” we get back home. Trust me, though: somen noodles work great with this recipe. Added plus: Somen noodles are easy to find in almost any Asian store.

Since so many of my readers seem to live in Japan, I should add a clarification: in Western Japan, where I’m from, this dish is often called “reimen“. This can lead to confusion on two fronts. First, because it sounds a bit like “ramen” – that ubiquitous hot noodle soup. The two are not at all the same. And, second, because in Eastern and Northern Japan, “reimen” refers to a spicy cold noodle dish from Korea that’s become Morioka’s signature dish: that kind of “reimen” is totally different from Hiyashi Chuka.

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Japanese Potato Salad

Posted in Recipe, side dish by Kanako Noda on December 1, 2009

Just to prove that East is East and West is West and sometimes the twain shall meet, here’s a Japanese potato salad!

To tell the truth, I was shocked when I found out potato salad was originally a western thing. For Japanese people, this is definitely one of those old recipes that make you nostalgic for mom’s food.  In other words, potato salad is so deeply adopted in Japanese cooking we don’t even file it under the category of “Western-style cooking” – we just think of it as our own.

My mom used to make potato salad as a side dish, particularly when the main dish was something with pork, and doubly so if it was stir-fried with soy sauce. So, in Japan, potato salad is more side dish than a main dish, and you don’t eat a large quantity like Germans do.

Even so, like any potato salad, it’s perfect for a party or a barbecue!

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