A simple to make dish with full-on Japanese flavour. Kamatama udon was traditionally made in large clay pots, but now has grown to have different varieties of the dish from many different regions of Japan. Made with hot udon noodles, raw eggs, and a sauce made from dashi soy sauce and other ingredients, it is not only an easy dish to make, but easy to customise. These soup stock pots are made to make it even easier to enjoy. Just use 1 pot per serving and you are on your way to flavour town.