Hiyashi Chuka/冷やし中華

Japanese Food

80 to 90% of my family’s meals are traditional, rice-centered ones, and the remaining 10 to 20% are noodle- or bread-based meals. In Japan, the concept of staple food is so strong that meals without a staple food are almost unthinkable.

For supper tonight, I made hiyashi chuka (lit. chilled Chinese). The toppings were fake crabmeat (commonly known as surimi in the United States?), kinshi tamago (strings of fried eggs), and shredded cucumber. We also had tomatoes and spinatch ohitashi (boiled spinach, often eaten with dried bonito shavings and ponzu or other sauces). Simmered kiriboshi daikon, too.

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