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Pickled Plum

I keep a jar of umami homemade mentsuyu in my refrigerator at all times. That’s because I never know when a soba or udon noodle craving will arise. Having this all purpose Japanese soup base on hand means I can be ready to slurp udon in the time it takes me to boil the noodles. 4 ingredients. Traditional Japanese flavor.

I’ve been slurping cold udon since I was a kid, going to Japan for my summer holidays to visit my grandmother. But one thing I noticed early on – whether I was eating cold udon, zaru soba or icy somen noodles floating down a bamboo chute – was that the flavor of the mentsuyu dipping broth seemed fairly similar no

View FULL RECIPE. Originally published on Picked Plum

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