[udonboi]

Nagoyankee, you are not bothering me at all. I come here for answers, I rather make a fool out of myself here than in person when I am serving guests in my home.

My kake-udon is more of a clear transparent color as I do use the clearest soy sauce I can find (or I will use a small amount so I don't darken the soup that much). However, I am going to try and find this shiro shoyu so I can make it clearer if I want. It isn't my kake-udon that I am really concerned about. I mean, I would like to have the option to make it clearer. It is mainly my suimono, because I have seen food photos of the soup in Japanese cookbooks and it seems almost clear as water and I really like that look. To me, suimono should be clear (or light amber), because it just looks better that way.