Japanese noodle dishes aren't new to me. I just expected the mediocre bowls of noodles to be better than the mediocre bowls in America. I tasted pretty much the same. I guess when Japanese came to Hawaii they didn't cook anything differently so the food is pretty the same. The Japanese restaurant too in California is pretty comparable too. I have to say though that rice is always prepared well in Japan. Maybe in Hawaii I get some mushy thing sometimes, but in Japan even our work cafeteria the rice is tops!
Anyway, my favorite noodle is Udon and chow fun. However, I have never ever been able to find the same freshly made udon that Eagle factory made in Hawaii. It was the best tasting Udon EVER!, and I have never tasted anything that has come near it, even in Japan.
Ramen on the left and cold udon on the right
Katsu-don on the right (this was really good) and Tempura Udon on the right
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