At a fav NYC restaurant, Yakitori Toto, here is one of the meals I crave in the summer. Fresh, homemade udon noodles are chilled and served over a platform of connected ice cubes with shaved scallions and a light soy dipping sauce. We drink a chilled, strong, piquant sake. Plus a few charred skewers of chicken oysters too.
July 3, 2010
Japanese Dinner for SummerPosted by Lucinda Scala Quinn
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