Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Noodles, anyone?

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

Takashi’s Noodles by Takashi Yagihashi (Ten Speed Press, $24.95)
The Japanese adore noodles and you’ll understand why once you dig into this affectionately written book by Chicago chef Takashi Yagihashi. A celebration of ramen, soba, udon, and somen noodles, the book offers simple yet sophisticated recipes that will make you want to run out immediately and buy ingredients. Yagahashi explains noodle nuances: Ramen is the ultimate comfort food. Soba, which is made of buckwheat flour, lives a double life—sometimes humble, other times high art. Udon noodles are chubby, chewy, and slurpable. Angel-hair-thin Somen are especially light and refreshing when served chilled. Additionally, Yagahashi offers a smattering of recipes for aromatic Thai and Vietnamese noodle dishes, which are now in vogue across Japan, and a chapter of intriguing recipes that use Italian pasta, which is so beloved in Japan that it’s been adopted into the cuisine. Because most Japanese noodle shops offer little bites, Yagahashi includes several recipes for appetizers in this book, too.

–Kim Masibay



Click here to purchase


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.