Ohiru

For lunch, we eat dishes that are simple to make and quick to eat. Noodles, rice, fish and meat are the essential ingredients of the meals carried in bento boxes or served in restaurants. Donburi: different toppings on a bed of rice. Soba: buckwheat noodles, stir-fried or cooked in a broth. The colour of the broth varies from the north to the south of Japan. My mother, who is from the island of Kyushu, makes a very light broth. Growing up in Tokyo, I was shocked when I ate udon in a restaurant for the first time to see the noodles disappear into a black broth!