Quote:
Originally Posted by FarrahWaters
For instance, take a simple dish like udon. I love udon, but not all udon is created equal. The underlying broth is so important, and that's where the artistry of creating a good dashi comes in.
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Amen to that. I wish I could get that down. Our Japanese friends make udon and soba dishes that are exquisite.
By the way, have you ever seen the movie Tampopo?