Sanuki Udon School

Basic Course

Curriculum

Day 1 Schedule

10:00

Company Introduction & the Noodle Industry 

basic1-01

10:30

Ingredients

Flour (※1), Salt, Water
※1Presented by a flour manufacturer

basic1-02

12:00

Lunch / Break

Zaru udon comparison tasting

13:00

Noodle Making

Preparing saltwater & kneading

Broth

Explanation of kaeshi & tasting of kakejiru broth

basic1-03

14:30

Introduction to regional udon styles & how to enjoy Sanuki udon

15:30

Tasting

Comparison of kama-age and yudame udon

16:00

Q&A / Individual Consultation

Day 2 Schedule

10:00

Broth

How to make dashi & white dashi tasting ※2　
※2 Presented by a dashi manufacturer

basic2-01

10:30

Tempura

Frying techniques & comparison tasting of tenkasu (tempura bits)

basic2-02

12:00

Lunch / Break

Tempura udon with two types of broth — comparison tasting

13:00

Regional Session

Content varies by venue

14:00

Noodle-Making Practice

Take the noodles you make home with you
15:00

Tasting

2 dishes

16:00

Q&A / Individual Consultation

Course Details

Course
2 days

Price
¥40,000/person *¥20,000 from the 2nd person. Up to 3 per group.  

Location

Sendai, Takasaki, Tokyo, Kanazawa, Nagoya, Osaka, Kagawa, Kurume
Repeat enrollment
Condition: Must have completed the course you wish to retake.
Price: Basic ¥30,000/person,
Individual sessions
For those wishing to take their learning further after the Basic or Training course, individual sessions are also available. Schedule, curriculum, and fees will be determined through consultation.
A time-honored school where you can learn the techniques of Sanuki udon production from the ground up.
Feel free to contact us.
Apply Here (JP)
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