Thanks for this response. When you kick off something like this I really like it. I know I'm going to get an education.

Do you have an Amazon link to something orderable that you would consider good udon noodles and the non-standard recipe I should use for them?

The last time I had a good udon noodle dish was about 43 years ago. I worked a few hours a week at a tiny book shop on Chestnut Street in Philadelphia. I was setting up their accounting software, Peach Tree on a Mac. I got paid in books. I was teaching myself Unix then.

For those that don't know, Chestnut Street is No Traffic other than buses street in Philadelphia. It tries to maintain the historic charm for about 15 blocks. At least it was back then. Lots of cobblestone.

Across the street was a noodle shop. It was huge. Counter from the front door to the far back. The udon was incredible (along with the variety of possible things they threw in it) , the bowls were very large, and the price was cheap.

I'll never have that experience again no matter how hard I chase it.

I now pick and choose crap off Amazon.

You magically create stuff with your incredible cooking environment and your huge assortment of ingredients within what you would consider a decent ride away with centuries of knowledge crammed into your head. I envy you.

Even if I had the location and equipment and ingredient availability I still wouldn't be able to do what you do.

On the other hand, I was grooving along and then you mentioned the mackerel. Yuck. I hate greasy salty fish. And then you went right into uni. Ooh, sea urchin snot.

Whenever I order an assortment of sushi I often have the chef add whatever he would recommend just to try stuff, I say hold the salty greasy chewy. No mackerel, clam or octopus. Other than that, give me what you got.

I don't have to say hold the uni because that's way more expensive than the default piece and would never be included without me asking for it.

Thanks for the knowledge roller coaster