1. Udon kiriA Udon kiri or Soba kiri is a specialized knife used in the Japanese kitchen to make soba and udon noodles. The knife is also sometimes called Menkiri bocho. To make soba or udon the dough is flattened and folded, and then cut with the menkiri bocho to produce long rectangular noodles. For this purpose the menkiri bocho has a straight and long cutting edge to cut the noodles straight to the board.
Read “Udon kiri” on English Wikipedia
Read “麺切包丁” on Japanese Wikipedia
Read “Udon kiri” on DBpedia
Read “Udon kiri” on English Wikipedia
Read “麺切包丁” on Japanese Wikipedia
Read “Udon kiri” on DBpedia
Discussions
Log in to talk about this word.