Handcut Udon Noodles + 3 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, 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. 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. 
   

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