Michelle Widjaja once had 12 different bowls of mazesoba in one day. But her dedication to this broth-less ramen style didn't stop there; she also studied noodle-making in Osaka, Japan, and returned to Sydney to master this dish on her pasta-rolling machine.
"It was painful," she admits. The setting only allowed for fettuccine- and spaghetti-sized strands, so cranking out ramen-thick quantities was a real challenge. It's why she sought out a special noodle-making appliance for the IIKO Mazesoba eatery she's co-founded in Sydney's Darling Square, despite its hefty $20,000 price tag.
