As her training continued, Lu Xinyi was re-introduced to rice and noodles which were the two primary staples of the Japanese diet. Rice, either boiled or steamed, was served at every meal. Noodles came in many varieties.
Among the most popular were soba, thin brown noodles made from buckwheat flour, the same dish that Ye Xieren made during their entrance exams. Then udon, thick white noodles made from wheat flour; and ramen, thin, curly noodles, also made from wheat flour.
Chef Kawashima took the time to explain each dish and their uses which Lu Xinyi easily took a grasp on. She also learned some cooking techniques she wasn't familiar with.
