Every country across the Pacific boasts its own slurpable speciality. Here, we decode some favorites for your surefire success.
Photo: Marcus Nilsson
This dish is most popular in the summer but delicious year-round. Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture. Because of the noodles' firm texture, the dish comes to the table with scissors, and you are to snip a few times and then mix everything together after enjoying the initial presentation.