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. 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

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