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had been ordered, full of little compartments, each containing a carefully selected and colorfully arranged variety of fish and vegetable delicacies. The feature was raw fish, but the shrimp and chicken were also good.
Kyoko’s family makes noodles every day which are sold to stores and restaurants. Her father, mother and grandmother, who lives with them, arise at 5:00 each morning to prepare the day's supply. They mix the noodle dough - some white and some buckwheat - in machines for 20 minutes. It is then shredded and cut to a certain length. Some of the noodles Grandmother Asae folds and twists into serving size bunches and wraps them to be delivered to restaurants for cooking later that.day. Their whiteness and design reminded me of the hanks of silk 1 had seen weeks ago in Canton. Most of the noodles are boiled until done in a large open vat, dumped into cold water to be rinsed and cooled twice and then packaged in serving sizes - carefully measured in a serving bowl • and sealed in
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