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Our town was made for soup. The sooty dusks of December. The dampness of March. We dive into caldrons of smoking pho and ramen.
So, why not udon?
On today’s episode, Tan ventures out to find some of the best udon in Seattle. He visits Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon places.
Read more about Tan’s udon picks.
Seattle Eats is a production of The Seattle Times and KUOW. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible:
Recommendations in this episode:
See omnystudio.com/listener for privacy information.
By KUOW News and Information and Seattle Times4.7
4747 ratings
Our town was made for soup. The sooty dusks of December. The dampness of March. We dive into caldrons of smoking pho and ramen.
So, why not udon?
On today’s episode, Tan ventures out to find some of the best udon in Seattle. He visits Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon places.
Read more about Tan’s udon picks.
Seattle Eats is a production of The Seattle Times and KUOW. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible:
Recommendations in this episode:
See omnystudio.com/listener for privacy information.

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