Talk:Sansai

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HEY all you japanese cooking gurus. Riddle me this: I've eaten Sansai udon on both sides of the Pacific at many an Udon restaurant, but I wanna have it at home. In a japanese supermarket, I found various brands of "Sansai" in sacks, floating in clear, odorless, yet somewhat thickish water. What do I do, just strain it and throw it in at the last minute? Keep the "water"? Boil it for a while first?

Thanks in advance,

Clueless in California