Udon Noodles with Clam Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

This recipe combines Japanese udon noodles with an Italian clam sauce. I first ate Udon-getti at a small, “punky” pasta parlor called Kabé no Ana (“A Hole in the Wall”) in the Shibuya district of Tokyo about seven years ago. At that time, I thought it was a delicious comment on culinary migration: Noodles thought to have originated in China, brought to Italy for European refinement, were being returned to the Far East for Japanese enjoyment. I complete the worldly travelogue b