Hiroko’s Kitchen | Blog

I had a memorable dinner at wd-50.  One of the tasting dishes Wylie sent to us was udon!  Wylie makes his udon from scratch in his kitchen.  To knead the udon dough he uses the traditional technique - stomping on it.  His correctly chewy udon was served in an unconventional, fruity and aromatic grapefruit dashi.  Delicious!

Many years ago while I was living in Japan I took a class to learn how to make home made udon at a class that was organized by one of the major Japanese flour companies.  All of the attendees were serious women of all different ages.  We all donned crisp white aprons and white head covers.  Today such classes are filled with male attendees, so the time have certainly changed.  After the class I rushed

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