The most common way to enjoy Goto udon in Shinkamigoto is “jigoku-daki” (literally “hell boiling”), which involves taking the ...

Made of a simple wheat flour and water blend, udon noodles are thick, long, and tubular, with a bouncy and chewy texture. The ...

Udon noodles from the Sanuki region of Japan are famous for their thick, bouncy texture. Try making them yourself with this recipe from Koya’s head chef, Shuko Oda. You’re now subscribed to ...

Made of a simple wheat flour and water blend, udon noodles are thick, long, and tubular, with a bouncy and chewy texture. The "squidgy" texture Chef Koj refers to is easily masked by a thick ...

The humble udon noodle has for centuries been a source of ... but less so when it's served with thick and chewy Japanese noodles. Still, that's exactly what was on the menu at a recent tasting ...

When you make tempura udon, it is important to serve the two elements separately; I've had it at restaurants where the tempura is floating in the bowl of hot broth and noodles, which makes it soggy.