Okayama Prefecture (岡山県） produces 70% of the Yellow Chinese Chives (黄ニラ, 韮黄) in Japan. The sad thing is that normal supermarkets don't normally stock them because it is not a common vegetable and not too many people know how to cook it.
Although, in the "exclusive" supermarket, Seijo Ishii (成城石井), they stock them regularly. The price is 398yen per bunch which is way too expensive to me!
How lucky that I found a bunch today at the discounted supermarket, Cousin （ガズン), for only 100 yen!
While I thought a bunch of Yellow Chinese Chives of 398 yen is expensive, it may be considered OK in Melbourne!
Talking to mum this morning, she told me ginger is AUD $58 per kg!!! Daikon (Japanese White Radish) is $4 per kg!!! Choy Sum (菜心) is AUD $5 per bunch!!!! Gosh, I can't possibly live in Australia again! Everything is SOOOOOOOOOOO expensive. Perhaps, a bunch of Yellow Chinese Chives of 398 yen (about AUD $4) may consider very "reasonable" to this ever inflating Australian consumer market.
What I made today tasted quite OK but with one regret. The noodle was not the "right" type. It got to go with the Hong Kong style Wonton noodle where the texture is more elastic, more chewy than what I used today. Oh well... this is Tokyo not Hong Kong, I should be very thankful that I can reproduce something close, yet, not the same!
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