Create the best Udon noodles and soup from scratch!

You'll learn each step that goes into making the region's delicious udon "Sanuki udon" by hand and foot.
Sanuki udon is known across Japan for its smooth texture and elasticity.
We'll make Japanese broth (Dashi) with dried kelp and mix of dried fishes (dried natural shitake mushroom instead of mix of dried fishes for vegan)
And more, we'll make side dish "Tsukudani", using left over after filtering soup.
The process of this cooking workshop is like below.
• Make udon dough
• Make Japanese broth
• Make the side dish with left over after filtering soup.
• Finish udon soup
• Roll, press and cut udon dough
• Boil udon noodles 
• Prepare the condiments for udon noodles while boiling udon.
• Finish udon noodles
• Enjoy your handmade udon in both eating such as chilled one and hot one.Organic Japanese tea and handmade pickles are served together.
I'll show you some information about Sanuki udon and its area.
I use dried fish and dried kelp (seaweed) for broth.
And I use authentic sake for udon soup to help the flavor to be more savory and velvety.
If you have some food or condiment you cannot accept, please let me know in advance.
I prepare for you separately.
I don't use any meat, eggs and daily products in this workshop.
We'll be on the second floor(with free WiFi) above my natural food store, Demineiya(my shop).
Most of the ingredients I'll be using in my cooking class are sold here.
Feel free to shop after workshop.
VISA,master card,AMERICAN EXPRESS
※payment of 1,080yen or more.