Traditionaly on the New Year eve Japanese have Soba-gray buckwheat noodle. For wishing to live long, eat something long.

But Mum prepares udon-white rice noodle  instead. It’s long too. So do I.


In a small pot, place Konbu-kelp 6cm square and cold water 400cc. Heat over lower middle flame. When the soup boiled up, one breath and take kelp out. Don’t boil it long. Change the flame into medium heat. (See Protain issue 3)

Add Sake 1Tbs, Mirin-sweet sake 1Tbs, soy sauce 2Tbs, salt 1 pinch. Wait until boiling up. This is hot noodle soup. If it’s too light taste, add tick sweet sauce.

Add veges(whatever you like), freezed Udon. Serve in a bowl. Sprinkle Shichimi powder-7flavored chilli powder. Eat in very hot.


Long live with warmth in our heart!