I wish the summer never ends.We did somen again for dinner. This year's somen has been especially great because we have Fukkura-san (tagine-style donabe). Thanks to the natural "fridge" effect, we can enjoy the really cold noodles throughout the meal in the hot summer night.
We did our usual toppings...grated daikon & ginger, scallions, shichimi pepper, ground white sesame+shirasu (baby fish)+shiso mixture, etc.
As a side dish, I made the fried kabocha with cinnamon-vinegar marinade.
Very lovely summer dinner.
