This udon starts with the standard udon base brought to a simmer along with the white ends of the scallions. In addition to the noodles there were enoki mushrooms, shrimp, the green tops of scallions sliced thin, water cress and carrots. The best part about the carrots? I bought myself a set of vegetable shape cutters in flower shapes! Creativity and eye appeal are important parts of Japanese cuisine - why shouldn't food look as good as it tastes? The small flowers are the perfect size for raw carrots in udon to be - enough to deliver their fresh sweet taste, but not a huge overwhelming piece. And they are Pretty!
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