Shokugeki: Starting with a Tavern, Leaving Everyone in Tears of Craving.

Summary

. The chapter discusses the significance of water in making high-quality udon noodles, emphasizing that the best udon is crafted from freshly kneaded dough and boiled in natural spring or well water. Nakiri Erina, known for her exceptional palate, believes that the quality of water greatly affects the udon's texture and flavor. Various methods of enjoying udon are explored, including dipping noodles in soup or soy sauce, and the chapter also categorizes udon noodles based on their size and shape. It highlights the differences between udon and soba noodles, detailing the specific regulations for soba noodle thickness. Ultimately, the chapter praises Erina's extraordinary talent in elevating udon noodles to new heights, showcasing her genius in the culinary world. .

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