I am a big fan of Japanese cuisine. When I was little, I consumed endless cuisine mengas and gourmet TV programs. There is no more luxurious way of exploring a culture than beginning with a gourmet hunt. I began my journey with sushi.
For me, sushi is a sound start, for it is a great opportunity to learn the characteristics of different seafood at the same time. After a year or two sorely in love with sushi, I move on to la mian (hand-pulled noodles).
For me, tasting la mian is a complete different story. When tasting a bowl of la mian, I often ask myself what is the component of the stock, and later on, why is the noodle in this stand chewier than other stands. Asking these questions somehow improve my knowledge of prepackaged or even packaged food, and more importantly, it’s more fun eating when you consider yourself an expert.
For me, sushi is a sound start, for it is a great opportunity to learn the characteristics of different seafood at the same time. After a year or two sorely in love with sushi, I move on to la mian (hand-pulled noodles).
For me, tasting la mian is a complete different story. When tasting a bowl of la mian, I often ask myself what is the component of the stock, and later on, why is the noodle in this stand chewier than other stands. Asking these questions somehow improve my knowledge of prepackaged or even packaged food, and more importantly, it’s more fun eating when you consider yourself an expert.
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