Before I scare anyone away from udon, the link Stephanie includes below shows a MUCH easier way to make them. single bento boy's link in this thread: http://www.justbento.com/forum/foodie-movies got me watching the movie "Udon" Within minutes I started drooling and hankering after the kind of udon I'd eaten in Takamatsu. I went back to a recipe I'd used before: http://search.japantimes.co.jp/cgi-bin/fg20010701rl.html - worth reading to get an idea on how the weather affects the amount of salt you should use