月曜日の昼間から飲み友が4名、我が家に集まりました。みんなで梅酒を造ろうという事だったのですが、その前に盛り上がったのが昼の素麺。
揖保乃糸と、その半値ぐらいの素麺との味くらべから始まり、終いには素麺束の片方を糸で結んで茹でるという料亭アレンジまで（さくらんぼは安食堂スタイル）。キレイに並んだ素麺を水の中で洗うのがクセになりそうなくらいに気持ちイイんだけれど
切り落とされる部分の利用法を考えなくちゃ。
On Monday afternoon, four of our drinking mates came to our flat to make Umeshu (Ume-liqueur). But we took a long time for lunch before making Umeshu. It was a very hot day, so we decided to eat cold
somen noodles. We bought two different brands of somen noodles from a supermarket, to see how different they are. We also tried to tie a piece of string around the very end of a noodles portion, to keep them together during cooking. This is very expensive restaurant style (a cherry decoration is a cheap restaurant style!). I've never tied noodles before, but it was so fun to feel tied noodles in water. I just don't know what to do with an
end part!
