Handcut Udon Noodles and Three Ways to Slurp Them

Japan’s street food stalls have served hearty udon to weary travelers since the 1600s. Join us to make udon from scratch with the traditional Japanese foot-stomping method (wear your good socks!). It’s easy, energetic, and fun. We’ll do everything by hand (and foot!), from mixing and kneading to rolling out an even dough and hand-cutting into the classic rustic noodles – no special equipment necessary. 

The thick noodles are versatile and can be slurped hot or cold, with diverse sauces that are highly regional. We will taste our noodles three ways:

• Swirled into a traditional udon broth (sweet and savory).
• Dipped into a walnut miso sauce (another favorite packed with umami).
• Finally, with our freshly made noodles, we will create the street food favorite, yaki-udon (a hearty dish of stir-fried noodles, vegetables, and pork). 

You'll take home extra noodles for the freezer plus printed recipes, as well as a deeper understanding of washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for your health. 

Details

Note: This class uses wheat noodles.

Materials

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