About this Class
Pudgy, chewy, slurpy udon noodles are cozy comfort food. Japan’s street food stalls served hearty udon to weary travelers in the Edo Period. Join us to make udon from scratch with the traditional Japanese foot-stomping method. It’s easy, energetic, and fun. We’ll do everything 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 can be slurped hot or cold, with wildly different 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.
For tasting, we’ll prepare our udon three ways:
• Dipped in a Walnut Miso Sauce
• Swirled into a classic Kakejiru (broth of mirin, soy sauce, and bonito dashi)
• Stir-fried Yaki-Udon with pork and seasonal vegetables
You will learn how to make udon noodles the traditional way – stomping with your feet. (So wear your good socks!) We’ll assemble two traditional sauces for tasting our noodles. Then we’ll make the udon version of yakisoba, tossing it in a savory sauce with chicken and vegetables. Take home printed recipes, and a deeper understanding of Washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for your health.
Note: This class works with wheat noodles.
Private group classes are held at my home kitchen studio.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.