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2013-10-06
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Hot UdonAs many of us know, udon has been one of the signature noodles as far as Japanese cuisine is of concerned. So it ought to be prepared as decently and as skillful as possible. Having this bowl her eat Tokyo Kitchen proves to be quite a rewarding one. The udon noodle itself is springy and silky. Actually am not that ibg fan of thick noodle, but this seems to be alright to me, as it doesn’t taste floury. Swimming freely in the clear soup is made of shoyu base. Thus, you could taste some lig
As many of us know, udon has been one of the signature noodles as far as Japanese cuisine is of concerned. So it ought to be prepared as decently and as skillful as possible. Having this bowl her eat Tokyo Kitchen proves to be quite a rewarding one. The udon noodle itself is springy and silky. Actually am not that ibg fan of thick noodle, but this seems to be alright to me, as it doesn’t taste floury. Swimming freely in the clear soup is made of shoyu base. Thus, you could taste some light sour flavor that seems to be vinegar-like, as you enjoy it. Japanese fishcake is normal, nothing to complain and I would enjoy more if there were more seaweed being added
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