Training Course | Sanuki Udon School | Sanuki Menki Co., Ltd.

Curriculum

Day 1 Schedule

9:00

Course overview & current trends in broth

9:30

Dashi preparation ※1
Differences between handmade and machine-made noodles

※1 At a flour manufacturer

10:00

Noodle-Making Practice

※2: Re-conditioning the dough

traning1-01

11:00

Chicken Tempura

Preparation & frying

11:30

Lunch / Break

Chicken tempura bukkake udon

12:30

Noodle-Making Practice ※2

Dough ball forming, kikumomi, rough stretching, finishing stretch, cutting, and boiling

※2 Demonstrated alongside a comparison of handmade vs. machine-made noodles

traning1-02

15:00

Tasting

Onsen tamago meat udon

16:00

Q&A / Supplier Presentations / Individual Consultation

Day 2 Schedule

9:00

Factory tour of a flour manufacturer ※3

※3 At a flour manufacturer

11:00

Restaurant hopping

2 venues (self-service & full-service styles)

12:30

Noodle-Making Practice

Dough ball forming, kikumomi, rough stretching, finishing stretch

14:00

Introduction to noodle machine models

14:30

Noodle-Making Practice

Cutting & boiling

traning2-01

15:00

Tasting

Udon of your choice

traning2-02

16:00

Q&A / Supplier Presentations / Individual Consultation

Course Details

Course	2 days ※Available to Basic course graduates only
Price	¥60,000/person *¥30,000 from the 2nd person. Up to 3 per group.
Location	Kagawa
Repeat enrollment	Condition: Must have completed the course you wish to retake. Price: ¥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.