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.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!