Kinwashi Tour Japan Thread
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So do you know are they the same, from where they are originated.
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can that be....Definition
Ho fun also known as Shahe fen which is originated in the town of Shahe in Guangdong province. Ho fun is a typical of Cantonese cuisine, which are broad, white in color and slippery. They are generally purchased fresh in strips or sheet and then sliced into strands. (source)
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So which is Ho Fun.
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Could it be this?
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No from Japan...source
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so which is the origin? -
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A)
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B)
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So do you know which is from Singapore which is from Japan.
Both look similar, one is fried (San Mee) from Singapore one is from Nagasaki Sara fried udon noodle.
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Marutai Fried Nagasaki Sara Udon Noodles 137g.
A delicious packet of thin fried soba noodles, ready made for your convenience. These noodles are called ‘udon’ but are actually thin fried soba noodles. The packet contains 2 servinggs and is quick and easy to make. Simply stir-fry pork, squid, cabbage, prawns, shiitake mushroom, spring onion, carrot, bamboo shoot and bean sprouts in some oil. Pour in either 1 or 2 quantities of the soup sachet and 180cc water and mix. Place on top of the crispy, fried noodles straight from the packet, a delicious Chinese import thoroughly enjoyed by the Japanese.
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Champon, the first stop on this unusual sort of mix between Chinese and Japanese cooking. The large ceramic bowl is filled first with what seems to be a rather thick shrimp based dashi (soup or broth or something in this range) that is in fact opaque and not clear like many of its American counterparts. Next a layer of the thinner and crunchy noodles that create the texture layer I was referring to earlier. Next a flouring of some friendly items Cabbage (napa), Carrots, Naruto, Shrimp, Green Onions, Chewy Udon style noodles and some minced pork, because pork belongs in almost everything.
Sara-Udon is a slightly different animal but has some of the same parts and pieces. The main differentiator is the lack of soup and the addition of a creamy rue on top of everything making it all sort of hang together under one banner. This creamy emulsifier really helps tie all of the components of the dish together.
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Prawn Noodle.
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Prawn Noodle... know where this from?
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Dun say see yourself.
http://www.bettycrocker.com/videos/videolibrary/dinner/japanese-shrimp-and-soba-noodles
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Or could it be this look similar where the ideal came from.
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Japan version....you see for yourself which one you like, you order...Lah.
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Local Udon the answer. (Loh-see-fun) could be the copy ideal, who know?
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http://www.mysimplefood.com/2009/12/minced-meat-loh-see-fun.html
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Japanese similar.
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Next what is this?
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