Rather than just food colouring, the red and green udon is made with korean chilli powder and kyoto uji matcha powder respectively. The chilli udon leaves a tingling sensation, but was nothing too strong. It had a rather grainy texture, and flakes of chilli can be seen in the udon. On the other hand, the matcha udon had a smoother texture and the lingering aftertaste of the matcha powder 😋 I found the distinctness of each flavour to be quite surprising. Even after mixing the mentaiko and onsen egg in, the individual flavour of the different udon was not entirely lost, though they did get less pronounced, which is expected as the taste of the mentaiko is really rich. Also, perhaps because the udon is served chilled, it had a firmer and more chewy texture than normal, which I really liked 😊

P.S. From now till 30 June, enjoy 50% off your 2nd bowl of udon with any order of a tri-colour cold udon! 😊

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