Culinary Arts
Handcut Udon Noodles + 3 Ways to Slurp Them
Pudgy, chewy, slurpy udon noodles have been cozy comfort food for centuries. Let's make some!
Tuition Assistance and Other Policies
Meeting Times
- Thur, 1/18/2024 12:00 PM - 3:00 PM
Thur, 1/18/2024
Closed
About
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. 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.
You'll take home 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.
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
Materials
Class Policies
- Ages 14 and up are welcome.
- You must wear closed-toe shoes to class.
- You must be registered (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
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