Comments on: Uwajimaya http://guiltycarnivore.com/2006/10/14/uwajimaya/ With SEVERAL THOUSAND YEARS of experience, The Guilty Carnivore is fully licensed and READY TO ROCK THE SHIT OUT OF YOUR ASS Tue, 14 Oct 2008 02:13:04 +0000 http://wordpress.org/?v=2.6.2 By: Ryan http://guiltycarnivore.com/2006/10/14/uwajimaya/#comment-58 Ryan Mon, 16 Oct 2006 22:13:02 +0000 http://guiltycarnivore.com/2006/10/14/uwajimaya/#comment-58 You can get two types of tempura patties at the deli there. One is different slivered vegies and the other is mass of little shrimp. Sometimes you can get a veggi/shrimp combo. Sarah and I warm these up in the oven and put on top of home-made udon. so good! udon tip: buy Sanuki udon if you can pick it out. It's a little different from traditional udon, which is meant to be cooked until very soft. Sanuki udon is meant to be cooked a *little* al dente. Rather than the big fat slick noodle you get at most area restaurants, you'll get something a little more ropey, and with more flavor. You can get two types of tempura patties at the deli there. One is different slivered vegies and the other is mass of little shrimp. Sometimes you can get a veggi/shrimp combo. Sarah and I warm these up in the oven and put on top of home-made udon. so good!

udon tip: buy Sanuki udon if you can pick it out. It’s a little different from traditional udon, which is meant to be cooked until very soft. Sanuki udon is meant to be cooked a *little* al dente. Rather than the big fat slick noodle you get at most area restaurants, you’ll get something a little more ropey, and with more flavor.

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