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 recorded1
Last worked11 SEP 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. Nothing is edited in place; a new revision is written and the old one 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 pickled mustard greens over udon, bound in a blended silken tofu and sesame sauce that never touches heat. Around 60 g of protein per bowl, which is the reason the dish exists: the tofu does the structural job sesame paste alone would do, at a third of the fat. Built from a real pantry rather than an ideal one, so it departs from Chengdu practice in named and deliberate ways.