Plump and chewy udon noodles have been comforting the people of Japan for centuries, and little has changed in the way they’re made. In this class Michelle Nguyen will teach you how to knead, stomp, and roll your dough into from-scratch udon noodles. You’ll then turn your freshly made udon into tsukimi udon soup (or “moon viewing udon”), flavored with bonito, kombu, and mirin and crowned with a rich cured egg yolk that will remind you of a beautiful harvest moon. To complete the meal you’ll learn the art of delicate shrimp and vegetable tempura that you’ll drown in dashi dipping sauce.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.