We cooked Japanese udon noodles with spicy duck breast in a wok using plenty of sesame oil and a generous sprinkling of shichimi togarashi. On the side we had a Greek-style tuna and feta salad and to finish the meal, a shot of ouzo.
The Scotch Malt Whisky SocietySMWS 44.183 Food fusion750 ml · Updated $195.00