Town in Japan’s Goto Islands touts its unique twist on traditional udon noodles
The most common way to enjoy Goto udon in Shinkamigoto is “jigoku-daki” (literally “hell boiling”), which involves taking the ...
Tasting Table on MSN12 天
When To Use Soba Vs Udon Noodles In Your Dishes
Made of a simple wheat flour and water blend, udon noodles are thick, long, and tubular, with a bouncy and chewy texture. The ...
Stylist3 年
How to make perfect Japanese udon noodles, according to Koya’s chef
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 ...
Yahoo12 天
When To Use Soba Vs Udon Noodles In Your Dishes
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 ...
NHK1 年
Indians get their slurp on for udon
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 ...