udon
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::: Eating udon is easy; making it is an entirely different story, as today I learned firsthand with my neighbor and friend, Mrs. O.
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We went to a workshop conducted by an udon-maker named Sanuki. In Kagawa, a region renowned throughout Japan for this thick noodle made of flour and saltwater, this shop is at or near the top of the list. Perhaps it's due to their unconventional, no-hands-needed method. Noodles are kneaded by feet (though, as you can see, we went the more conventional route today).
.
::: Eating udon is easy; making it is an entirely different story, as today I learned firsthand with my neighbor and friend, Mrs. O.
.
.
We went to a workshop conducted by an udon-maker named Sanuki. In Kagawa, a region renowned throughout Japan for this thick noodle made of flour and saltwater, this shop is at or near the top of the list. Perhaps it's due to their unconventional, no-hands-needed method. Noodles are kneaded by feet (though, as you can see, we went the more conventional route today).
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Want to know more details about my udon-making experience or our work in Japan?
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posted by B & C at
8:34 PM
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