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

Details

A materials fee of $25, included in the price of the class, will cover everything you need. 

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.

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.