Watermelon-rind chutney is actually an old-fashioned sweet pickle. It's made modern with ginger and Thai chiles, which enliven the crisp rind's naturally cool qualities. It pairs beautifully with succulent Asian-style spareribs.
Use this cold somen broth to make Grilled Salmon and Chilled Somen with Yuzu Sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles).
Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009