Naturally I've carefully picked the konbu and the dried bonito for the brothAnd the best part...The effort i put into kneading the dough...EMIYA'S special signature handmade Udon!!!It looks like the Masters have reached the limit of their hunger!An Udon craftman's morning starts early...The heated second round has begun!!!ENDThe Udon completely broke Musashi!!I was also very particular about using the best soy sauce and mirinWe won't give up yet!!
