arame soba

2 portions — 40 minutes

Recipe location: Montreal, QC. Canada

After Japan opened itself to the world, Japanese cooks began to adapt western dishes in their own style. For instance in the west, people use ketchup as a condiment, but the Japanese use it as a base for tomato sauces. Spaghetti naporitan was created just after World War II, after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays, you can find spaghetti seasoned with soy sauce, and served with seaweed.

About arame: Arame is a species of kelp of a dark brown color, it has a mild, semi-sweet flavor and a firm texture. It can be reconstituted in about 5 minutes, and can be added to many kinds of dishes. It is high in calcium, iodine, iron, magnesium and vitamin A.

main

arame handful
buckwheat noodles 2 portions
carrots 1
garlic 2 cloves
tempeh 60 g
sichuan peppercorns To taste