What life is like around the world… but mostly Japan

LWIF EP48: What a Japanese Summer BBQ is Like

August 27, 2016

We were invited to a summer BBQ in Japan and this is what it was like. Charcoal grills (which aren’t hibachis) were used to cook the assortment of beef, pork, seafood, noodles, and veggies. Since this wasn’t in Tokyo, there was actually a slice of a front yard, which was entirely taken up by the inflatable pool! What’s a summer BBQ like where you’re from?

Comments

2 responses to “LWIF EP48: What a Japanese Summer BBQ is Like”

August 28, 2016

Huai Bin

That’s really interesting! How does the machine for somen work? Does it circulate water to cool down the noodles? I’ll love something like that, it’ll go down swimmingly when I have people over for dinner. Can you let me know where to get one? I’ll be in Japan again early next year. Thanks!
1. August 29, 2016
  
  lifewhereimfrom
  
  As far as I know, traditionally having the somen flow down a bamboo shot (or in a machine), is for entertainment reasons. At home we just cook somen and then keep it in a strainer or bowl, and we grab from that and dip it in tsuyu (litle bowl with sauce / broth). Where to get one? On Amazon look for “nagashi somen machine” and you’ll find some.