When I get Udon at a restaurant, they're these massively thick noodles. When I cook them they look like linguine. What am I doing wrong?
Some of the Konbu that I recently bought has a whitish discoloration as opposed to a black/green color. I am wondering if it can still be eaten/used in cooking. Konbu Thanks!
My brother has given me laver for making Korean kimbap and there are ten “foils” or “sheets” in the package. I have only used four of them today and I don't know whether I should cool or not the ...
I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authentic. Anyone have a substitute?