Culinary Arts
Handcut Udon Noodles and Three 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
- Fri, 2/21/2025 3:00 PM - 6:00 PM
Fri, 2/21/2025
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 and 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'll 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.
Details
Note: This class uses wheat noodles.
Materials
Class Policies
- Ages 14 and up are welcome.
- You must wear closed-toe shoes to class.
- You must be registered for the class (no drop-ins).
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. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Tracy Matsue Loeffelholz
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