The final time I labored on this web page was the day it was printed right here – July 19, 2004! We nonetheless make Otsu usually, particularly because the climate warms, and I believed this favourite deserved some contemporary images and slightly replace. I initially offered this recipe laborious and requested you to “pay attention up shut, as a result of I’m going to inform you about the very best recipe I’ve come throughout all yr.” Lol. Daring! Twenty years on although, I stand by this sentiment. It’s an incredible recipe, and right here’s the story behind it.

July, 2004 – A pair weeks again Wayne got here house, pulled a web page ripped from {a magazine} out of his pocket, unfolded it, and positioned it on my desk. It was a recipe for a dish named Otsu, and was from a neat little restaurant close by referred to as Pomelo. Pomelo is tiny — and once I say tiny, I imply it’s smaller than my kitchen right here at house, the type of place the place you’re feeling as should you can nearly attain out and contact all 4 partitions. The meals there’s scrumptious, and except you might be sitting at one among two tables, you’re going to get to see your meals ready to order on a 4 burner range as you sit at a classy little counter overlooking the kitchen. We go to the Pomelo on Judah, there’s one other one on Church Avenue, and I feel that one could also be greater.

Otsu in Japanese can imply one thing is unusual; quaint; fashionable; stylish; spicy; witty; tasty; romantic. Consistent with its namesake, this buckwheat noodle salad has a number of distinctive sides to it. It’s amazingly flavorful. It’s substantial. And it has a feisty kick to it whereas being cool and refreshing on the similar time. The noodles are tossed with a cayenne-spiked ginger-sesame dressing plus a number of cucumbers, scallions, and pan-seared tofu.

Otsu is nice in so many situations! Lunch, dinner, potluck, picnic, heat or chilly — this salad goes to be a success. After you eat a serving of Otsu, you’re feeling full however not sluggish, and you might be able to get on together with your day.

The recipe was printed in a publication referred to as Tradition & Delicacies. I wished to share the recipe with you all so I emailed Rolf Bachmann at Pomelo and he was beneficiant sufficient to offer me permission. Take pleasure in!

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