Siberia
Shredded nori seaweed was lightly scattered over the
kishimen noodles.
Having existed on fried rice, dried mutton on the bone,
and omuri, to get here and find kishimen, a Nagoya speciality,
in Irkutsk, was beyond my wildest dreams. Tomoe Miwa, a
student from Toyama University to whom S? had introduced
me, generously shared the contents of a package she had just
received from her mum in Nagoya with us. The ultra-smooth
texture of the noodles was indescribably delicious. (from "Against the Wind" - Poolbeg Press)
