Udon: Udon are, along with soba, the most consumed pasta in Japan.
They are prepared with wheat flour, mixed with water and salt. They are the thickest Japanese pasta: their size varies from 2 to 4 mm in width. Their color varies from white to off-white and their consistency is soft and elastic. The udon can be eaten hot or cold, which makes them very appreciable especially in summer, allowing to fight against ...
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