I'm Matthew and I'm Molly and this is Spilled Melk, the show where I lift my hand way up in the air and can't put it back down.

Were you doing a little stretch? Do you need to do the other side?

Yeah, I think I need to do the other side. I'm going to feel like a little twisty all day.

Oh, morning stretches, spilled milk.

Oh, let's listeners, why don't you stretch along with us?

This will be like the radio exercise routine that people do in Japan, which is appropriate because this episode is going to be heavy on Japanese food.

Yes, we are talking today about dipping noodles.

Yeah, and I think I said during a recent episode we should do a dipping noodle episode, but I don't remember what that episode was or why.

Yeah, me neither.

Okay, I'm really glad to be doing this because I have heard about dipping noodles from you for a long time.

I remember reading in your book, Not One Shrine, your book co-authored with Becky Salon-Gut.

I remember reading about skamen. Am I pronouncing that right?

Skamen.

Skamen.

Skamen.

Skamen.

It's hard for me to say like in isolation.

Anyway, I remember reading about it and just this morning I've gotten to eat a bowl of dipping noodles.

Yeah, so where do we even begin?

So I went on kind of a journey yesterday because I like asked on Twitter, like, is this only a Japanese thing?

Let's start by defining what we're talking about.

Okay.

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