Seattle Eats
Revisiting Seattle's udon scene
19:25
Our town was made for soup. The sooty dusks of December. The dampness of March. We dive into caldrons of smoking pho and ramen.
So, why not udon?
On today’s episode, Tan ventures out to find some of the best udon in Seattle. He visits Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon…