In Japan, some restaurants and cafes have a separated smoking room, but there are still many places that have no system to protect non-smokers from smoking, which is lagging behind the rest of the developed world.
It's difficult to find a right place to relax. When I have to eat or drink tea in a smoky environment, I feel anger to pay for the place that destroys my health and my relaxation time.
Also I feel very nervous when I see a smoker walking outside. It involves the risk of the ash flying into my eyes, hair and clothes, and the cigarette touching my body.
Today's cooking is a simple, warm and tasty soba. For a long time already in Japan, udon and soba have been eaten in a simple way to enjoy their natural taste.
Ingredients for two serves;
soba
age (fried tofu)
carrot
chicken
soy sauce (1tbsps)
salt
mirin [Japanese sweet wine] (2tbsps)
soup -from dried bonito and konbu (3cups)
1- Boil the soup with soy sauce, salt, mirin, the finely cut age, carrot and a bit of chicken (just for its stock). Adjust the taste with salt.
2- Boil soba and wash it with the cold water.
3- Put 1 through the hot water again, drain the water and move it into a bowl.
4- Put 1 into 3.
Itadakimasu.
