Once you begin to explore Japanese cuisines in Japan itself , and not just limit yourself to all the familiar dishes , you will discover that the variety is not only vast , sometimes certain dishes are consumed with more gusto than others , as it coincides with seasonal change and therefore helps the body to a certain extent , cope , adjust and rejuvenate .
Trying to get a name for this bowl of noodles , was a struggle as most diners here are locals . From what I can piece together , they call this dish below nibataro wasabi or something along that line .
Google proved useless . What I can show for the experience is this picture as well as my opinion .
I think that big creamy blob is probably grated yam mixed with wasabi .
And that small rough yellow blob is probably a ginger .
Once you mix it lightly together , the dish transforms into a creamy slimefest thanks to the addition of the okra .
Have to say that I quite enjoyed it . Very unique and you could probably replicate this easily at home , since we have almost all the ingredients except for fresh horseradish .
Remember to mix the yam with wasabi in the mixer until you get a creamy texture and walla , yeah easy to do at home . Just pop into your local Daiso or Japanese grocer for the udon , dashi stock , shoyu , wasabi and get the rest ( scallions , okra , white yam , egg , ginger ) from the vegie section and you're all set .
If you hate okra , yam and wasabi , please don't.
It will be messy , slimy, very spicy and you will think I am nuts for saying that this dish is something different which I may "gian" for every once in a blue moon .
Location : Aeon Mall , Narita city
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