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, 1/21/2024 3:00 PM - 6:00 PM
Sun, 1/21/2024
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 chicken 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 chicken 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. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
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
Follow Us