The family grew grains and vegetables and mostly lived on what they produced. They often ate "udon" noodles in cold soup flavored with the seeds of “egoma,” or Korean perilla, for lunch on hot ...

Or go in a completely different direction and try crispy udon noodles, one of our favorite appetizers. Boil udon noodles until al dente, and then quickly fry them in vegetable oil so that they're ...