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Leaving the Udon Noodle Dough
2019
Ministry of Agriculture, Forestry and Fisheries
Tokyo, Japan
It is common to let Udon noodle dough to sit for several hours. By letting it sit, the unevenness of flour is eliminated.
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Details
- Title: Leaving the Udon Noodle Dough
- Date Created: 2019
- Location: Takamatsu City, Kagawa Prefecture
- Photographer: Misa Nakagaki
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