"This Japanese udon export doesn’t only offer steaming bowls — go for the sashimi udon salad, which combines thinner, bucatini-like strands served cold with mixed greens, fresh slabs of fish (tuna, hamachi, salmon, snapper, and scallop), crispy shallots, onion, edamame, and a sesame dressing." - Alexandra Ilyashov, Stefanie Tuder
TsuruTonTan
