Udon, Made by Hand

Pudgy, chewy, slurpy udon noodles are the definition of comfort food, and in this hands-on class you will make them the traditional way: by “walking” the dough. Join instructor Tracy Matsue Loeffelholz to learn how to sift and combine flours, then mix, walk, roll, and hand-cut your own noodles. No special equipment needed, just a little energy (and your good socks). We’ll taste our noodles two ways: dipped in a rich walnut miso sauce, miso kurumi-ae. Then we’ll learn the secrets of umami behind the traditional mentsuyu broth as we build a classic bowl of udon with shrimp tempura. Enjoy it all with a sparkling umeshu cocktail, then head home with the rest of your noodles, printed recipes, and a deeper understanding of washoku, the traditional Japanese food culture that honors local and seasonal ingredients and makes cooking joyful and nourishing. At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.