I mean... I'm saying that this was rather plain compared to other Udon-yas I've visited in this trip.
just one note : eggs in Japan are very fresh, unlike in Korea!
I went to the Udon school where I could experience kneading, and brought it with me to Korea, made Kamatama (fresh egg on the hot noodle so that it can be cooked little and season with soy sauce, top with sliced leek) by myself the very day I got home. It was a total failure due to the fishy smell from the egg.
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