Satisfying in girth and texture, Udon noodles are the working man’s heroes. You may think of it as the slightly-awkward
and cumbersome proletariat when compared to the noble soba. But it is respected as a staple in the Japanese diet. When used in a noodle soup, you must slurp it. That’s because its generous size and solid nature means it tends to hold heat longer and in need of a cooling intake of air with every gulp. Plus the slippery slurping sounds are equivalent to smacking your lips after a good steak – it’s the ultimate compliment to the chef.