Udon Cooking Class

Class Description

Udon is a dish that is truly symbolic of the purity and refinement that goes into Japanese cuisine. A delicious bowl of freshly made udon can transport you back to Japan, and for many Japanese people, udon is the taste of home. Thick, textured wheat noodles are paired with a clean umami rich dashi broth, that will leave you stunned by both its simultaneous simplicity and complexity. Udon is synonymous with the western part of Japan, such as Kobe, Shikoku island, and Wakayama, where Joe Kimura learned the secrets from Japanese udon masters many years ago. This class is adapted to each of the 4 seasons, and so you will experience a different version depending on when you book. In all versions, we will introduce you to the basic techniques needed to make amazing fresh udon at home. Note that this class requires some preparation beforehand (about 30 minutes) - making the udon dough, so that it has time to rest before rolling and cutting during the class. Before the class you will receive the list of ingredients and equipment needed for the class. Most ingredients can easily be found in large supermarkets or Asian grocery stores. All my beginner classes are designed for home cooks and you will most likely have all the equipment already in your kitchen. You can be up to 4 people on 1 device in this class. For additional people and devices, please check our Team Building classes page. This class menu changes each season: - Spring (March, April, May): KITSUNE UDON - Summer (June, July, August): ZARU UDON (cold) - Autumn (September, October, November): TEMPURA UDON - Winter (December, January, February): MISONIKOMI UDON In this class you will learn the following techniques: - Homemade dashi stock - How to cook and prepare a bowl of udon noodles - How to make fresh udon noodles from scratch - Basic knife skills - Presenting and serving udon