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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

Ministry of Agriculture, Forestry and Fisheries

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