Talk:Sansai

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Untitled

HEY all you japanese cooking gurus. Riddle me this: I've eaten Sansai udon on both sides of the Pacific at many an Udon restaurant, but I wanna have it at home. In a japanese supermarket, I found various brands of "Sansai" in sacks, floating in clear, odorless, yet somewhat thickish water. What do I do, just strain it and throw it in at the last minute? Keep the "water"? Boil it for a while first?

Thanks in advance,

Clueless in California

Not uniquely Japanese

Latest comment: 6 years ago1 comment1 person in discussion

Many languages have a term for vegetables foraged from the wild and there's no reason to single out Japan. The title of this page should simply be "wild vegetables" and the content should be generalized. What we have now is like a page for arigato instead of a page for gratitude. --Yel D'ohan (talk) 13:35, 10 April 2020 (UTC)Reply

This page was redesigned at the edge.

A page that knows where it met you.

Talk:Sansai

Untitled

Not uniquely Japanese