Udon noodles: These thick, white wheat noodles are often in soups, though McKinnon says they can be stir-fried, too. She recommends going for fresh noodles that are either frozen or vacuum-sealed.

With thinner buckwheat soba in the mix, the stock gets to take more of a central role gets very refreshing, reminiscent of Korean janchi guksu (festival noodles). Location 333 S Alameda St #314 ...

Excellent soba and udon, from hearty bowls to austere chilled trays. Skip to main content. Maps. ... The former are more delicate in girth and made from buckwheat, touted for being gluten-free, ...

Jonathan Gold was the restaurant critic for the Los Angeles Times. He won the Pulitzer Prize in criticism in 2007 and was a finalist again in 2011.

Both udon in Kyoto and Osaka and soba in Edo were known as nihachi (literally “two-eights”). Today, soba made with two parts wheat to eight parts buckwheat is called nihachi , but udon is not ...

Udon rarely gets a blip in conversations about good noodle soups. It doesn’t stand a chance in a popularity showdown with ramen or pho. And compared to its sibling, the soba buckwheat noodle ...

Buckwheat has Shuichi Kotani, who, five nights a week, can be found in Greenpoint, medieval-looking soba-kiri cleaver at the ready. ... wheat-based noodles like udon with the west.

Hunting down Japan’s best bowl of ramen, or lusting after some soba (buckwheat noodles), can feel like a national pastime, while the hearty bowl of udon often gets overlooked.. Udon is actually ...