In Asia’s noodle culture, which basically prefers to eat them well-cooked, the texture of slightly undercooked inner edges, such as al dente, is very different, so there are many people who like it and dislike it.
[This is a little different from the cowardice we know]
Recently, the al dente texture has also become popular, and although there is demand, it is difficult to say that it is universally popular.
[So the trial and error of chefs who studied abroad is to focus on expressing the taste of the region, so they overlook the need for localization.]