I'm really trying to give the host a chance but he feels a little lifeless doesn't give you any info. Comparing the Udon to pasta was a good idea but neither of them knew anything about Udon. How is Udon normally served? What texture is best for Udon? What's in the Udon stock? This video was about Udon but I learnt more about how Chris makes pasta.

The other dude is all like "Italian Italian Italian Italian" and comparing his noodles

can't even add the name of the japanese chef :/

I thought it was kinda rude how they were talking over the teacher

Oh wow , this video is cool. Micherin chef completed the mission of making Udon in Japan ,while talking about Pasta.. how respectful they are.. Just speechless ...

The expression on the Japanese guy to the right at 4:36 is me at every picture day of my life.

I dunno... This kind of a "judgemental" video, perhaps? I mean, if I come into a workshop, even if I have prior knowledge or related knowledge, I would "empty my glass". But these two men came into the workshop with their glass "full". How can you accept knowledge and understanding with a "full glass"? Hell, they're even doing it WHILE doing the process, instead of waiting until the end of the workshop and reminisce/review. Maybe it's because of the format/directing of the video by the crew? There's also the problem of isolating the udon and italian pasta "per se". Absolute majority of udon will be cooked to pair with japanese-style food, and pasta with italian/western food. What I'm seeing is two men comparing udon vs pasta in a wrong environment, with wrong emphasis. You aren't exactly going to cook udon to pair with italian/western food, condiments, etc, and vice versa for the pasta (although fusion food does exist, but it's its own niche) Overall, kinda disappointing episode, and it further convince me that Nick should avoid the "culinary travel" format and just focus on appreciating meat in an isolated environment.

I find it incredibly disrespectful how they're filming and speaking over the Japanese master chef who is the ONLY PERSON IN THE ROOM WHO ACTUALLY KNOWS WHAT HE'S DOING. The guy with the Italian restaurant is given this great intro, when he doesn't know how to make udon either. They didn't even bother to learn the name of the chef who's teaching them the subject matter. Not cool, yo.

Many Americans (probably most) have never tried Udon, certainly never seen it made. Therefore, while discussing Udon, it is absolutely appropriate to compare the process, texture, taste to the more familiar Italian pasta. You folks are complaining simply to complain. 🤔

I'm a simple guy, I see Nick I press dislike

This is not "Making Udon From Scratch". This is "Comparing Self-made-In-Training Udon With Pasta".

I lived in Takamatsu when I was 18. Udon is so simple but so delicious!

what flour do they use?

should change title to: "comparing udon to spaghetti with douche and michelin-starred chef"

This episode was awesome.

Everybody's on here arguing about the host or whatever, and I'm just dying at the Asian guy on the far left at 4:35

I've had a lot of sanukiudon in Takamatsu and they're actually quite different depending on the restaurant and they're definitely different from the udon noodles you'd know from elsewhere.

CRITICISM: It drives me nuts how videos like this constantly skip seemingly unskippable critical information (which viewers cannot skip if they wish to replicate this), such as ... 1) WHAT TYPE OF FLOUR(s) are used at 0:58 ? I assume it's probably some mystery blend of bread flour and/or all purpose flour, plus some corn starch (or perhaps tapioca flour), but what exactly is the ratio ? Without that info, this video has no business having the words "making ... from scratch" in the title, because it's impossible to replicate. FAIL. 2) WHAT'S THE RATIO OF WATER to flour at 1:00, and is it by volume or weight, and is there any alkalai dissolved into it and if so what type and how much ? FAIL. 3) HOW LONG DOES THE DOUGH NEED to be kneaded (to homogenize and work the gluten) and to rest (gluten relaxation & autolysis/protease reduction) ? I see a plastic bag used at 1:35, but you omit the time, and how many times it's done nor do you mention oiling the dough. C'mon, this sort of information is vital ! 4) HOW THIN DO YOU ROLL THE DOUGH ? You say "as thin as possible" at 1:57 which is completely at odds with the fact that udon noodles are supposed to be THICK, so what gives ? That part needs to be explained better. Not a fail per se, but close. Despite all the "making" videos you've done for this channel, you STILL don't know the basics of how to properly document a recipe ? FAIL (-1) Please revise your subtitles accordingly, and better still link a proper writeup.

I do have to agree that they made the comparisons to pasta a bit too much. It would've been better if the titled the video in a way that makes people know that they're looking at the differences between the two instead of titling it in a way that makes you think you'll learn about udon

The comparison with Italian pasta was a nice touch.

Recently I started trying to make hand stretched noodles, somehow the dough doesn't work for me and I just figured out I was making Udon the whole time (failing to stretch and cutting instead producing pretty much the same result as udon)

Good episode! I don't understand why everyone's so butt-hurt about Nick, I think he does a great job as a host!

Really don't understand why the comparison with Italian pasta was necessary? Why can't making udon be appreciated in its own right and as its own thing? I feel that really took away from the video because I ended up learning more about spaghetti than udon which is not what I came here for!

where is the kobe beef video?

Can't figure out where the hate is coming from on this one. Not a fan of Nick but he's definitely a much better host than he was a year ago or so. This was definitely a good video.

I wish they googled some information about soba making before going here. And bring somebody who can speak Japanese so no information will be lost between the instructor and the hosts. And they can ask directly to the instructor. What a shame.

The "perfect chef to bring along" to showcase how to cook japanese noodles is some white guy. LOL ok

keeping it going

recipe?

I love how the meat show went to Japan and became a noodle show! XD Keep it up! Looking forward to your wagyu experiences.

If only the Japanese Chef (being the one with real theoretical and practical knowledge about udon) talk more and elaborate more about his art. That way the white dude pasta knowledge monolog wont seem so... OOT

two guys must suit the udon master's wear well.

"its shape like a Tbone" but i thought your favourite is the Porter House.... is that the same thing?

lol Chris Jaeckle sounds alot like Mark Zuckerburg

at 0:59 i thought he was trying to rap with the music

just ask Chris Jaeckle to host from now on, he's good and his"italian" view brings much more to the video.

why not "The Noodles show"? ... that way, you can explore ramen or even Chinese and korean Noodles

How to know someone's Italian. They'll just keep comparing the world to pasta and pizza.

Un subs

Nick, your videos are too short, man. I would love to see ten or fifteen minutes of this

funky taste?

Could you focus on the udon... and stop talking about the pasta, pay attention, you’ve missed the actual making of udon... I’m not watching to make pasta! Very disappointing!

Okay Chris, first of all, it is pronounced as "oo-don", not "you-don".

I must be quite stupid or something was left out. @ 01:00 It says to mix the flour with 1 part salt and 9 parts water, so by my calculation, if I had 1 cup flour, I'd need 1cup salt and 9 cups of water!?? I don't think so, lol. Also, this dough needs to be kneaded and folded over at least 5 times and then needs to rest at least 2 hrs for the gluten to relax. So anyway thanks for telling us how much flour wasn't in there and giving us the wrong ratio of salt and water, lol

where's the beef

To me, this looks like a commercial smh.

goof

I know that this was debunked in like 2010 but some of it still holds true. Didn’t pasta essentially come from China?

Bukkake Udon is a very healthy dish

I’m not anti American nor Canadian (lest I get pinched by that ol nugget here) but unfortunately this is how the world experiences Americans. Japanese chefs name? Name of the school? Recipe?

Ughh so much ignorance and rudeness in this video. Please show some respect to Asian culture and the masters that preserve it.

Chinese hand pulled noodle > other noodle making

Deeply poor video.

Why the heck would udon be al dente ?!?! Gross! 🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️

u can replicate the same process w/a machine and save time/energy plus it'll taste the same.

*E*

Their arrogance was in full display here. Comparing to pasta the whole time instead of just learning and talking about the process of making Udon noodles.

Where is there meat?!

Wow, learned nothing from this

linkerbaan pasta

Cant stand the host man

Can you guys just make Lucas the main host for everything? All these other hosts are quite terribly annoying.

Who cares if the chef has Michelin stars? Udon is garbage.