Staff Meal 71

Lately, it feels as though we have warped straight from winter into summer.

Already, we are starting to crave foods that help prevent summer fatigue.

So this time, our staff meal is just such a dish.

This time, we tried making that dish—which we previously made with tofu as its base—with Japanese soba noodles as the base instead.

The noodles are 100% buckwheat soba.

We serve them chilled and add a variety of toppings.

Grated nagaimo yam, sticky mekabu seaweed, natto (which I do not like!), and the inevitable kimchi.

Tomatoes, simmered beans, and chicken breast for protein.

Top it with an onsen egg in the middle, and it is complete.

I eat the natto I dislike first, then thoroughly enjoy the rest.

Ah, delicious.

This will keep us energized throughout the day, too!

Thank you for the meal.