| A Word from the Author |
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4 | (1) |
| How to Make Dashi Stock |
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5 | (1) |
| How to Use This Book |
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5 | (1) |
| How to Interpret the Bowl Symbols |
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5 | (1) |
| My Almighty, All-Purpose Mentsuyu Sauce |
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6 | (2) |
| Basic Rules for Noodle Success |
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8 | (2) |
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Chapter One My Favorite Udon Recipes |
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10 | (1) |
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11 | (1) |
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12 | (2) |
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The Stir-fried Yaki Udon from My Childhood |
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14 | (2) |
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Sizzling Hot Chicken and Mushroom Udon |
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16 | (2) |
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Udon Smothered in Meat Sauce |
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18 | (2) |
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20 | (1) |
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Tomato, Cheese and Bacon Udon |
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21 | (1) |
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Vinegared Seaweed and Cucumber Udon |
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22 | (1) |
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23 | (1) |
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24 | (2) |
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Chapter Two Soba Is So Good |
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26 | (1) |
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Watercresss and Grated Daikon Pour-Over Soba |
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27 | (1) |
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28 | (2) |
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30 | (1) |
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Chilled Crispy Tofu and Grated Daikon Soba |
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31 | (1) |
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Addictive Natto and Tofu Soba |
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32 | (1) |
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Simple Nori Seaweed and Egg Soba |
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33 | (1) |
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34 | (1) |
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Refreshing Umeboshi and Wakame Seaweed Soba |
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35 | (1) |
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My Favorite Scallion Tanuki Soba |
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36 | (1) |
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Refreshingly Cold Citrus Soba |
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37 | (1) |
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Yakumi Garnishes to Mix into Noodles |
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38 | (2) |
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Chapter Three Somen Is Not Just for Summer! |
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40 | (1) |
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Vegetable-Packed Somen "Jiro" |
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41 | (1) |
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42 | (2) |
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Sea Bream and Sliced Mushroom Nyuumen |
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44 | (2) |
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Creamy Turnip and Enoki Mushroom Nyuumen |
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46 | (2) |
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Poached Egg, Salmon Roe and Avocado Somen |
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48 | (1) |
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49 | (1) |
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Lemon and Lettuce Cold Somen |
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50 | (1) |
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51 | (1) |
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Kasahara-Style Dipping Sauces with a Difference |
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52 | (2) |
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White Fish Cake and Daikon Somen |
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54 | (2) |
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Chapter Four Ramen and Rice Noodles |
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All About Ramen and Rice Noodles |
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56 | (1) |
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Soy Sauce Ramen with Chicken |
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57 | (1) |
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Chinese Noodles with Umeboshi, Octopus and Watermelon |
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58 | (2) |
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60 | (2) |
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62 | (2) |
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Ramen with Boiled Eggs and Lotus Root Dipping Sauce |
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64 | (1) |
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Chilled Rice Vermicelli with Mentaiko |
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65 | (1) |
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Grated Carrot and Squid Panfried Noodles |
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66 | (1) |
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Chinese Noodles with Daikon Sauce |
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67 | (1) |
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68 | (1) |
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Noodles with Manila Clams and Tofu in a Thick Sauce |
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69 | (2) |
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Chapter Five When Only Pasta Will Do |
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Green Shiso, Butter and Bacon Pasta |
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71 | (1) |
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Eettucine with Chicken and Burdock Root Cream Sauce |
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72 | (1) |
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Fermented Fish and Sprout Pasta |
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73 | (1) |
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74 | (1) |
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Nori Seaweed and Scallops with Yuzu Kosho Pasta |
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75 | (1) |
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White Miso, Tomato and Mushroom Penne |
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76 | (1) |
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Salted Salmon and Celery Aglio e Olio Pasta |
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77 | (1) |
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Chilled Cappellini with Cucumber, Kiwi and Sweet Shrimp |
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78 | (1) |
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Appetizers That Go Well With Noodles |
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79 | (6) |
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79 | (2) |
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Quick Panfried Gyoza Disks |
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81 | (1) |
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Cabbage and Bacon Frittata |
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81 | (1) |
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Daikon Radish with Anchovies |
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82 | (1) |
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Mushroom and Bamboo Shoot Stir Fry |
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82 | (1) |
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Wakame Seaweed and Lettuce Salad with Kimchi |
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82 | (3) |
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Chapter Six Hot Pots and Noodles for a Crowd Somen Hot Pot |
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85 | (10) |
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86 | (2) |
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Chicken Paitan Soup Ramen Hot Pot |
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88 | (2) |
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90 | |
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Snacks and Sides to Make with Leftover Noodles |
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82 | (13) |
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Chilled Panfried Glass Noodles |
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92 | (1) |
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93 | (1) |
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93 | (1) |
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94 | (1) |
| Farewell and Happy Cooking! |
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95 | |
Biežāk uzdotie jautājumi par e-grāmatām