Los Angeles Kosher Restaurants

The hiyamugi noodle is a variety of Japanese noodles that is ideal for use in both cold and hot dishes. Usually made from wheat flour, hiyamugi noodles are very thin in size, as well as very fragile in texture. These delicate wheat flour noodles are usually sold in long strands that have been gathered into bundles.

The typical bundle of hiyamugi noodles will include strands of white noodles that are easily broken. Usually, there are a few strands of hiyamugi noodles mixed into the bundle that are slightly pink in color, as well as a few that may have a brown hue. While the taste is the same for all the hiyamugi noodles, the slight variance in shades of white, contrasted with the inclusion of some pink and brown noodles, can add a touch of visual interest. This is especially true when the hiyamugi noodles are prepared as a simple noodle dish that is served with no garnish other than a dipping sauce.

While hiyamugi noodles are very delicate before cooking, they are similar to other forms of pasta in texture once they are cooked. Hiyamugi noodles can be used in a number of different types of cuisine. Hiyamugi noodles can work very well with both Korean and Thai dishes, often being utilized instead of rice as part of the meal. The taste of hiyamugi noodles works very well in a number of cold pasta salads as well.

You can find authentic Kosher Hiyamugi Noodle on many Kosher Restaurants in Los Angeles.

Sōmen are very thin, white noodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles hiyamugi and even thicker Japanese wheat noodles udon is that sōmen is stretched while hiyamugi and udon are cut.

Sōmen are usually served cold with a light flavored dipping sauce or tsuyu. The tsuyu is usually a katsuobushi-based sauce that can be flavored with Welsh onion, ginger, or myoga. In the summer, sōmen chilled with ice is a popular meal to help stay cool.

Some restaurants offer “nagashi sōmen” (flowing noodles) in the summer. The noodles are placed in a long flume of bamboo across the length of the restaurant. The flume carries clear, ice-cold water. As the sōmen pass by, diners pluck them out with their chopsticks and dip them in tsuyu. Catching the noodles requires a fair amount of dexterity, but the noodles that aren’t caught by the time they get to the end usually aren’t eaten, so diners are pressured to catch as much as they can. A few luxurious establishments put their sōmen in real streams so that diners can enjoy their meal in a beautiful garden setting.

Sōmen served in hot soup is usually called “nyumen” and eaten in the winter, much like soba or udon are.

You can find authentic Kosher Somen on many Kosher Restaurants in Los Angeles.

A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In American English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.

Noodles can be of many types depending upon primary ingredients used to make it. Noodles can be made from wheat, rice, mung bean, potato or cana starch, buckwheat and acron.

These are cooked in water or broth, then drained. Other foods can be added (for example a pasta sauce) or the noodles are added to other foods or the noodles can be served plain with a dipping sauce or oil to be added at the table. In general, noodles are soft and absorb flavors. Noodles are sometimes served in a salad.

You can find authentic Kosher Noodle on many Kosher Restaurants in Los Angeles.

Fish balls are a commonly cooked food in southern China and overseas Chinese communities. As the name suggests, the ball is made of fish meat that has been finely pulverized. Gourmet fish balls are pulverized by hand. Fish balls are a type of food product made from surimi.

In Thailand, fish balls are also very popular. They are usually fried or grilled to be eaten as snack. In Chinese-influenced restaurants, fish balls are cooked in noodle soups and come in many many varieties.

Fish balls are cooked in many ways in Peninsular Malaysia & Singapore. Fish balls can be served with soup and noodles like the Chiuchow style or with Yong tau foo. There is also a type called “Fuzhou fish ball”(福州鱼丸) which has pork fillings with the fish ball.

The most commonly eaten type of fish balls is colloquially known simply as fishballs. It is somewhat flat in shape and most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick black sweet and sour sauce.

You can find authentic Kosher Fish Ball on many Kosher Restaurants in Los Angeles.