Opinion | Udon aren’t my favourite noodles, but after eating bowls of them in Shikoku, Japan, I appreciate them more
To be honest, udon are not my favourite Japanese noodles. I prefer soumen, a thinner, more delicate variety of wheat noodles, and the earthier soba made from buckwheat. When I do have udon, I prefer to eat them cold, dunking the noodles into a cup of light, fish-based dipping sauce. Nyumen, a soup of soumen … Read more
