Culinary Arts
Handcut Udon Noodles + 3 Ways to Slurp Them
Pudgy, chewy, slurpy udon noodles have been cozy comfort food for centuries.
Tuition Assistance and Other Policies
Meeting Times
- Sun, 1/28/2024 2:00 PM - 5:00 PM
Sun, 1/28/2024
Closed
About
Japan’s street food stalls served hearty udon to weary travelers since the 1600s. Join us to make udon from scratch with the traditional Japanese foot-stomping method. It’s easy, energetic, and fun. We’ll do everything by hand (and foot!), from mixing and kneading, to rolling out an even dough, to 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. A traditional udon broth is both sweet and savory with flavors coming from soy sauce and bonito dashi. Another favorite is a walnut miso sauce, packed with umami. Udon noodles can be used in soups or stir-fried with vegetables and meats.
For tasting, we’ll prepare our udon three ways:
• Dipped in a Walnut Miso Sauce
• Swirled into a classic Kakejiru (stock of mirin, soy sauce, and dashi)
• Stir-fried Yaki-Udon with pork and seasonal vegetables
The thick noodles are versatile and can be slurped hot or cold, with diverse sauces that are highly regional. A traditional udon broth is both sweet and savory with flavors coming from soy sauce and bonito dashi. Another favorite is a walnut miso sauce, packed with umami. Udon noodles can be used in soups or stir-fried with vegetables and meats.
For tasting, we’ll prepare our udon three ways:
• Dipped in a Walnut Miso Sauce
• Swirled into a classic Kakejiru (stock of mirin, soy sauce, and dashi)
• Stir-fried Yaki-Udon with pork and seasonal vegetables
Project
You will learn how to make udon noodles the traditional way – stomping with your feet. (So wear your good socks!) We’ll assemble two traditional sauces for tasting our noodles. Then we’ll make the udon version of yakisoba, tossing it in a savory sauce with chicken and vegetables. Take home printed recipes, and a deeper understanding of Washoku cooking, the ancient Japanese food traditions that make meal preparation fun as well as transformative for your health.
Materials
A materials fee of $25, included in the price of the class, will cover everything you need.
Class Policies
- Ages 14 and up are welcome.
- You must wear closed-toe shoes to class.
- Each participant will need to be registered for the class (no drop-ins).
- Note: This class uses wheat noodles.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights.
Instructors or Guides
Tracy Matsue Loeffelholz
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii and exploring how ancient washoku principles can be applied to modern home kitchens. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
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