Lime Udon

20240822 #breakfastdiary 1155, 27°C/partly cloudy, 30min/exercise (S, M) Every summer I make lime udon once or twice. The recipe gets upgraded every year — this time, buckwheat noodles instead of udon, and a very, very simple broth. If I had to describe the flavor, it's got a bittersweet finish that makes it lime buckwheat noodles. You'll need buckwheat noodles, 2 limes, and tsuyu (soup base). Mix tsuyu and water in a 1:3 ratio and squeeze in half a lime. Sniff sniff sniff — my hands are full of lime scent now. Boil the buckwheat noodles, pouring in cold water three times or so, then rinse several times in cold water. Place the noodles in a bowl, pour in the broth, and top with thinly sliced lime. For various reasons, I stopped by the library this weekend and browsed the 'Anyway' essay series. I thought — small as each book is, this series really holds a wonderfully wide and deep range of tastes. Curious what the very first title in the series was like, I borrowed 'Anyway, Fitness' — it reads easily and is genuinely fun. If you're considering getting into fitness for diet or health reasons, I'd recommend it. It might just be a very cheerful way to start. 🐍 A tangent: on page 18, there's this line — 'Down on all fours, alternating arms and legs (mountain climbers) — the "act like a dog" version comes in a surprising number of variations too' (p.18). I can say from experience: the mountain climber, where you're braced on all fours alternating only your legs while your arms stay fixed, is a genuinely great exercise. How does feeling arrive? The way a flower blooms for the first time on its tree Is that how feeling comes? The way a flower falls for the first time from its tree Is that how feeling fades? A drop of water on paper That won't dry for the longest time Then where the drop disappears A stain is left, twisted A mark that never goes away — Lee Seong-bok, 'Feeling'

1 serving buckwheat noodles, 2 limes (one for topping, one for the broth), tsuyu

1. Mix tsuyu and water in a 1:3 ratio, then squeeze in half a lime. 2. Boil the buckwheat noodles, pouring in cold water about three times, then rinse in cold water. 3. Place the noodles from step 2 in a bowl, pour over the broth from step 1, and arrange thinly sliced lime neatly on top.