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Udon Rising - Saveur

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Udon Rising - Saveur

kare_raisu | Nov 10, 2007 02:34 PM

I just wanted to put to words here how much I really enjoyed this article in the Thanksgiving issue. It was an intriguing snapshot into the world of Udon, a curiosity which apparently sprung forth from the author seeing a film with the same title.

I could not help put compare the one page describing the different noodles available at Japanese Groceries in the US - Frozen, dried etc - to Americas Test Kitchen. This feature was appreciated by me - who many a times in the past stood astounded at Mitsuwa at the different noodle offerings all described in Japanese. This was a helpful explanation.

I thought that it was excellent how the author visited a traditional Udon house (likening the Experience to Colonial Williamsburg), a mom and pop operation, and the 'street-food' esque quality of the last ultra popular partial tent operation.

It is neat to hear how these restaurants are sometimes set up - in self-customization - eat cold, or reheat - then add fesh grated ginger, tempura veg etc.

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