Sure, Starbucks knows how to make a good Frappucino, but do they have what it takes to make good gummies?
gummy
Sweet treat flies under the radar for locals, but becomes a massive hit with overseas visitors.
Want to get your yatsuhashi fix but live too far away from Kyoto? We’ve got the answer for you!
I have a minor confession to make: I’m really not a fan of udon noodles. When asked to rank the big three – namely ramen, soba and udon – I’ll give my answer from most to least liked in that exact order. Ramen is quite frankly the man and hard to go wrong with, and soba is, although far simpler, nearly always delicious even hot or cold. But udon I just can’t seem to make friends with. Far heavier than its other noodle brethren, I find myself tiring of udon’s flavour even halfway through a meal, and those thick, heavy wheat-flour noodles slip from my chopsticks and splash into my soup. Every. Single. Time.
But these awesome new gelatinous “gummy” udon noodles, I think I could handle.
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