Why Udon deserves more attention

Udon rarely gets the international recognition it deserves. The subtly sweet and salty complexity is genuine, not simple, and the technique involved in using dashi stock correctly takes real skill.

Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. I encountered it first in a high-end kaiseki setting and that context helped me understand it properly. green tea is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Udon is the dish to start with.