Comments on: Cold Zarusoba on a hot summer day

By: kaoko

kaoko — Sun, 25 May 2008 08:00:55 +0000

@Inga
I actually “glued” it on with mustard. ^_^;; Usually, the cheese would stick on by itself but I made the mistake of slicing too thickly this time. Thankfully, mustard was there to the rescue. And yes, surprisingly, they were still in place when I unpacked it for lunch.

@Leki
I don’t usually add extra salt or condiments but I do like savory food. Nobody has complained yet about my cooking being too salty though so it’s probably just savory rather than too salty. Unless…they were being too polite? *headdesk*

@Toni
Do they make good cold soba there? I have to confess, the only thing I order from Teriyaki Boy is their chicken and my most favorite menu item of theirs, the Gyu Saikoro Steak <3 <3 <3 Well, I order a few more things like the occasional chirashi, miso soup, yakitori and tempura, but I seldom stray from those.

Crap. The mere mention of Gyu Saikoro steak has me craving. Now I wonder whether I should go there for dinner later. Hmmmm…

By: toni

toni — Thu, 22 May 2008 05:09:37 +0000

Aaaaahhhh cold soba!!! I love that!!!!!!!!!!!!!!!!! I order that a lot in Teriyaki Boy. Haha.

By: Leki

Leki — Sun, 18 May 2008 09:02:35 +0000

You like your food salty? xD Ako lang yata ang pinoy na hindi mahilig mag-lagay ng add-ons sa pagkain, except maybe catsup and garlic powder. Maggie savor/salt/patis/toyo lovers usually don’t like the food I eat or how I cook it. Dati pa naman I was roomies with someone addicted to salty food–nakaready na yung iodized salt and Knorr savor sa kanya sa table setting since I’m the only one who cooks sa condo.

By: Inga

Inga — Fri, 16 May 2008 09:31:04 +0000

I so love how creative you are! How do the eyes stay on? Some sort of edible glue? I always wonder if your bentos stay intact and pristine until you eat them? Do they survive travel and handling ok?

I’m such a sucker for sausages with eyes

By: kaoko

kaoko — Fri, 16 May 2008 02:21:00 +0000

@Jannie
Maybe it’s the kind of flour used to make the noodles? And I guess yeah, hehehe, eating the same kind of thing everyday can kill the experience

@Suzanne
Oh, my mom would love that. She’s addicted to ginger—we always have to ask for an extra helping for her dashi-based dipping sauces when we eat out. And about the tsuyu, maybe it’s brand dependent as well? Because I remember the one I bought was quite light on the saltiness. Well, either it’s a brand difference or I just like my food saltier ^_^

By: Suzanne

Suzanne — Fri, 16 May 2008 02:13:15 +0000

The store-bought kind could do with a little helping of grated ginger, in my own humble opinion. We also tried that at home, and I found that the tsuyu is too salty for my taste.

By: Jannie

Jannie — Fri, 16 May 2008 01:14:14 +0000

I think I had something similar when I was in Japan. They were white noodles though, soaked in ice and usually with nore, spring onions and crab meat/shrimp for toppings. And some sauce for it.

It was refreshing at first but got tired of it eating it all the time during summer time.