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Hand-Cut Udon

Pudgy, chewy, slurpy Japanese udon has been cozy comfort food for centuries. Let's make some!

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Hand-Cut Udon

Hand-Cut Udon

Pudgy, chewy, slurpy Japanese udon has been cozy comfort food for centuries. Let's make some!

Pricing
  • Member Registration
    $ 125.00
  • Guest Registration
    $ 148.00
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About

Pudgy, chewy, slurpy udon noodles are the definition of comfort food, and in this hands-on class you'll make them the traditional way — by “walking” the dough. Join instructor Tracy Matsue Loeffelholz to learn how to sift and combine flours, then mix, walk, roll, and hand-cut your own noodles. No special equipment needed, just a little energy (and your good socks).

We’ll taste our noodles two ways: dipped in a rich walnut miso sauce, miso kurumi-ae. Then we’ll learn the secrets of umami behind the mentsuyu broth as we build a classic bowl of udon with shrimp tempura. Enjoy it all with a sparkling umeshu cocktail, then head home with the rest of your noodles, printed recipes, and a deeper understanding of washoku, the traditional Japanese food culture that honors local and seasonal ingredients and makes cooking joyful and nourishing.

Details

  • Do not bring water bottles. Water will be provided.
  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses wheat noodles.

Materials

  • A $20 materials fee, included in the price of the class, covers all the ingredients you'll need. 

Class Policies

  • You must wear closed-toe shoes and tie back long hair.
  • Ages 14 and up are welcome.
Instructor
Tracy Matsue Loeffelholz

Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Nikkei in Hawaii. She regularly teaches Washoku cooking classes on Bainbridge Island and in Seattle at The Pantry. She is a recipe developer for Providence Heart Institute, and became interested in teaching when she ran a test kitchen that prepared international chefs for online cooking classes with American home cooks. She is a graduate of the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount

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