Zaru Udon is a refreshing Japanese noodle dish served cold with a savory dipping sauce—perfect for hot weather. This simple ...

Soon the chef-owner, Yasushi Kida, placed before me a bowl of plump noodles garnished with ginger, scallions, shredded daikon radish, and a sliver of sudachi, a kind of Japanese lime.

Zaru, named after the Japanese bamboo colander often used to drain noodles, is being designed by Make Studios (Soseki, Camille, Viet-Nomz) and will be just one of one of "several" concepts the ...

There’s rich history, rituals, and ingredients behind the three ubiquitous types of Japanese noodles. Here’s how to make ramen, soba, and udon like the chefs who have perfected the crafts.

Method 1. Cook udon in a saucepan of boiling water until al dente (6-8 minutes). Drain. 2. Heat oil in a saucepan over high heat. Add garlic and stir occasionally until garlic starts to turn golden (1 ...

In a large pot, bring 4 quarts of water to a boil. Add the udon, stir well and cook until al dente. Drain using a colander, then add 2 cups of ice to the noodles. Run under cool water, tossing ...

Add the udon, stir well and cook until al dente. Drain using a colander, then add 2 cups of ice to the noodles. Run under cool water, tossing, until they are chilled.

ELLE HARROW and TERRY MARKOWITZ were in the gourmet food and catering business for 20 years. They can be reached for comments or questions at [email protected].

But back to the noodles. They’re made in-house using Japanese machinery and, appropriately, a very udon-specific noodle flour that’s milled in Japan using West Australian wheat that is shipped ...

Add the udon, stir well and cook until al dente. Drain using a colander, then add 2 cups of ice to the noodles. Run under cool water, tossing, until they are chilled.