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.
我が家の食事の80~90%は伝統的な、ご飯中心の食事で、残りの10~20%は麺類またはパンの食事です。日本では、主食という概念がとても強いので、主食のない食事は殆ど考えられません。

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.
今日の夕食には冷やし中華を作りました。上に載せたのは、かにカマ、錦糸玉子、細かく切ったキュウリです。トマトとほうれん草のおひたしも食べました。切干大根の煮物も。

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