Japan also had wontons. Back in the day, the Japanese kentoushi brought back the method to make various types of flour-based food products such as soupy cake, meat-stuffed buns, and wontons from China. However, after a thousand years of evolution in Japan, everything has gotten mixed up; the term "wontons" has morphed into "udon," and what was originally wontons have been given a new name that sounds similar to "done for" in Chinese.
Kiyomi Koko's wontons were indeed "done for." As she stared at the boiling slices of dough and minced meat foam in the pot and then back at the finished dish picture in the recipe, she couldn't shake the feeling that there was a huge discrepancy between the two. She hesitated whether to continue adding tiny shrimps and seaweed, or to go all-in and start improvising by throwing in tomato slices, cucumber strips, big prawns, and eggs, turning it into a thick vegetable and seafood soup.
