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“This is an item used in Chinese cuisine. It's made from the same beans you use to make Chinese vermicelli, but it's been formed into a thin sheet instead of into noodles. Because it's tasteless and odorless in itself, we're obviously meant to focus on the mouthfeel, enjoying the firmness with our teeth and the silkiness with our tongues. As far as the taste goes, the important thing is the dressing... Hmm... the dashi is perfect, and the balance of flavors is well done too. There's vinegar in it, but the strength of the vinegar has been skillfully toned down.” — Tetsu Kariya
This is an item used in Chinese cuisine. It's made from the same beans you use to make Chinese vermicelli, but it's been formed into a thin sheet instead of into noodles.
Because it's tasteless and odorless in itself, we're obviously meant to focus on the mouthfeel, enjoying the firmness with our teeth and the silkiness with our tongues. As far as the taste goes, the important thing is the dressing...
Hmm... the dashi is perfect, and the balance of flavors is well done too. There's vinegar in it, but the strength of the vinegar has been skillfully toned down.