We can't stop the heat wave, but there are ways to cope. Here's an antidote from one of our favorite chefs, Marc Matsumodo.
Marc calls his website [No Recipes] although if you visit, you can come away with several. Marc's attitude is to make up a dish on the fly, usually based on what's on hand, then document the food if it didn't kill him. So far, he's lived to blog and cook, blog and cook.
Marc writes: "In Japan, the ingredients, colors, and even the temperature of a dish change with the seasons. During the hot sticky months of summer, chilled food is where it’s at and whether it’s tofu, soup, or noodles, there’s a good chance you’ll find a cold preparation to help ease the oppressive heat. Soba and udon shops in Japan often have as many cold dishes as they do hot ones, and some of the best noodles I’ve ever had have been up in the mountains, in an open-air restaurant nestled within a rustling bamboo forest where the noodles are served in a bowl of icy cold spring water."
Step inside to [No Recipes]
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