Handcut Udon Noodles + 3 Ways to Slurp Them

Kitchen 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!

 
Meeting Times
  1. Thur, 1/18/2024 12:00 PM - 3:00 PM

Thur, 1/18/2024

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Type:
Age 18+, No Prerequisite, Class

Location:
Kitchen Arts Studio

Interests:
Cooking

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

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.
  • You must be registered (no drop-ins).
  • Note: This class uses wheat noodles. 

BARN Policies

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy Matsue Loeffelholz is passionate about sharing the traditional Japanese cooking practices she learned as a fourth-generation Yonsei in Hawaii. She enjoys exploring the principles behind washoku cooking and uncovering how they can be applied to make all our meals—of any cuisine—healthy and delicious. She is a recipe developer for Providence Heart Institute, teaches Washoku cooking classes on Bainbridge Island, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF coaching program. Website: IngredientsCount.com Insta-gram: @ingredientscount

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