Cooking of Japan, built on dashi as a savoury base and on restraint with seasoning so that a single ingredient stays legible. Its wheat noodles divide sharply from the Chinese tradition: udon is a plain salt dough, where Chinese and ramen noodles are alkaline.
Recipes1
Revisions recorded2
Last worked13 OCT 2026
A cuisine is set once and never changes
A recipe keeps its name and its cuisine for the whole of its life. Everything else — the wash, the dredge, the timings — belongs to a revision and may be revised. A change to the dish writes a new revision, and the version it replaces is kept.
Sichuan architecture on a Japanese noodle, bound in a cold silken tofu emulsion
Hard-fried pork with bloomed dried chilli, garlic, ginger and Yibin suimiyacai, on udon. A cold sauce of blended silken tofu and peanut satay binds the bowl.