Noodle Heaven - Japan 2016

Noodles were a very convenience and comfort lunch option in Japan!

The chilled buckwheat noodle or Zaru-soba with grated Japanese mountain yam at a buckwheat special restaurant was pleasant. Japanese super-thin wheat noodle, or Somen in a delicate Japanese kelp seaweed-based soup with toppings of seared red snapper, golden egg in strings and Wakame seaweed was amazingly delicious!

At home, Houtou noodle soup with Japanese Kabocha pumpkin reminded me of the Mt. Fuji trip with J.

Kitsune-Udon, Japanese wheat noodle with sweeten fried Tofu has been my favorite Udon dish since I was a little child.

 It was a noodle heaven!