Handmade Udon for the Summer

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration and cancellation policies here.
 

The slippery, silky, chewy texture of udon noodles is undeniably addicting. Not only are they delicious, but hand making these luxurious strings can be a great way to spend a summer evening with your friends and family! Elise will guide you through mixing and shaping the dough, and, most importantly, the foot stomping technique to knead the dough into the perfect texture. Don’t forget a clean pair of socks!

Even though the noodles need to rest, we’ll be busy slicing and frying kakiage (tempura vegetable fritters) and rolling our own tamagoyaki (sweet egg omelette). We’ll also unveil the secrets to creating a delicate yet umami filled Mentsuyu broth to dunk our freshly made noodles into. We’ll serve up portions of these noodles on the rocks and and we’ll slurp the night away as if we were sitting around a small table in the middle of the Yorii prefecture.
 

MENU

Handmade Udon Noodles
Mentsuyu Dipping Broth
Kakiage - Tempura fried vegetable fritters
Tamagoyaki - Sweet rolled egg omelette
 

This menu contains the following common allergens: Soy, Wheat, Fish, Eggs, Sesame. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Born and raised in Colorado, Elise Hayashi grew up in a family where knowing how to use a paring knife was more important than riding a bicycle. This sparked her passion for food and cooking at an early age, and she enthusiastically relocated to the Bay Area to study nutrition science at UC Berkeley. Outside of the classroom, Elise helped implement childhood obesity and exercise research, and worked as a pastry assistant to fill her free time with galettes and mousses. She also broadened her experience with food by studying and cooking her way through the Mediterranean diet in Italy, and working on an organic farm in Japan. Now, she is excited to merge her gastronomic backgrounds, and lean into her Japanese and Korean heratige to share her love of food with the 18 Reasons community. During the rare moments when she is not eating, Elise can be found trying out new sports, playing and listening to live music, or wandering the aisles of grocery stores and farmers' markets.

_{Photo by Elise Hayashi}