Sunday, March 11, 2012

strands of glass

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The Japanese call these harusame. Unlike Chinese glass noodles which are made from mung bean starch, these are produced using potato starch, and the noodles are mainly used in hotpot or sukiyaki style dishes. Amazing how the same idea can take so many different forms. Do they taste any better than the Chinese noodles? That may be a matter of personal opinion; it may be more suitable to think of them as different ingredients for different purposes.

DF

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