#MentaikoButterUdon

20251208 #breakfastdiary day 1582, -3°C/clear Taste isn't entirely up to the individual — it's an entity that governs the people of a given society for a fairly long stretch of time. Historians call this the 'structure of taste.' Korean society has its own particular structure of taste, Thailand has its own, and France has its own distinctive one too. These form over long periods and end up binding and governing the people who live within them. Once you're living inside that structure and accustomed to certain flavors, stepping into a society with a different structure of taste can be disorienting, even distressing. (Joo Kyung-chul, from '18th-Century Flavor' — 'Butter, the Triumph of a Delicate Taste') If soy sauce, doenjang, and gochujang sit at the center of our structure of taste, then butter has held that place in the West's structure of taste since the early modern era. Butter — its position so unshakable it won't even melt — 550kcal #MentaikoButterUdon

1 serving udon noodles, 10g butter, a little chopped chives, 2t tsuyu, 2t mentaiko (spicy pollock roe), 2t parmesan cheese, 1 egg

1. Blanch the udon noodles in boiling water. 2. Put the udon noodles in a bowl and top with butter, chopped chives, 2t tsuyu, 2t mentaiko, 2t parmesan cheese, and the egg.