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Learn how to make udon noodles at home from master Japanese chef Masaharu Morimoto.

Ever wonder how to make udon noodles at home? Leave it to Masaharu Morimoto to teach you the definitive way. Morimoto’s follow-up to his 2007 best-seller The New Art of Japanese Cooking is packed with essential wisdom on rice cookery, the science of furikake, the importance of bonito and the dexterity-heavy art of the sweet rolled omelet. If there’s a classic Japanese home-cooking technique you’ve been wanting to learn, whether it’s perfect tempura, flawlessly folded shumai or a simple bowl of noodles, this is the book to buy.

Dried udon noodles are fine. Store-bought precooked udon work well. But there’s nothing like homemade udon, and believe it or not, you really can make the irresistibly slick, chewy, springy noodles at home. Udon take no great skill. Just flour, water, a rolling pin, and a little patience. If kneading the dough, which activates the gluten in the flour and gives the noodles their texture, makes your arms tired, do what home cooks in Japan do: Put the dough in a resealable plastic bag, wrap it in a towel, and knead with your feet!

Reprinted with permission from Mastering the Art of Japanese Home Cooking