Handcut Udon Noodles Workshop
Handcut Udon Noodles + 2 Ways to Slurp Them
Saturday, June 7th, 1-4pm
Pudgy, chewy, artisinal Japanese udon has been cozy comfort food for centuries. Let's make some with local grains!
Japan’s street food stalls have served hearty udon to weary travelers since the 1600s. Join us on the farm to make udon with gorgeous Chimacum grains grown nearby and using the traditional Japanese foot-stomping method (wear your good socks!). It’s easy, energetic, and fun. We’ll do everything by hand (and foot!), from mixing and kneading, to rolling out an even dough, to hand-cutting into the classic rustic noodles.
The thick noodles are versatile and can be slurped hot or cold. We will make a hot Kake Udon with Shrimp Tempura (meal size) and a Walnut Miso Sauce to dip cold noodles in (tasting size).
This workshop begins by sifting freshly milled artisinal flour, separating much – but not all! -- of the bran and germ, which we’ll use as panko for our shrimp tempura. We’ll discuss the challenges of using artisanal flours to make noodles, and how our foot-stomping and folding help to build a strong gluten mesh for that perfect chew.
While the dough is resting, we’ll whip up a traditional Mentsuyu broth for the Kake Udon. And a refreshing Walnut Miso Sauce for tasting with cold noodles. We will have a couple tempura stations with demonstrations of how to cut shrimp so that it does not curl. After rolling and cutting our dough, we’ll cook the udon and learn the essential technique of shocking the noodles and massaging away the excess starch.
Enjoy your Kake Udon with green onions, shredded nori, and shrimp tempura. Participants will take home extra noodles for the freezer plus printed recipes. Tracy will talk at length about the principles and practices of washoku cooking, the ancient Japanese approach to food. We will also discuss the differences in how our artisinal noodles behave.
The Grainery’s unique outdoor covered classroom is located on a 30 acre organic farm in the rural Chimacum Valley and sits next to our farm-based wood fired bakery. Participants will have some opportunities for touring the stonemilling and floormalting faciliites as well.
Instructor: Tracy Matsue Loeffelholz
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
*Refunds for workshop tickets will only be considered three weeks in advance or on a case by case basis.
Handcut Udon Noodles + 2 Ways to Slurp Them
Saturday, June 7th, 1-4pm
Pudgy, chewy, artisinal Japanese udon has been cozy comfort food for centuries. Let's make some with local grains!
Japan’s street food stalls have served hearty udon to weary travelers since the 1600s. Join us on the farm to make udon with gorgeous Chimacum grains grown nearby and using the traditional Japanese foot-stomping method (wear your good socks!). It’s easy, energetic, and fun. We’ll do everything by hand (and foot!), from mixing and kneading, to rolling out an even dough, to hand-cutting into the classic rustic noodles.
The thick noodles are versatile and can be slurped hot or cold. We will make a hot Kake Udon with Shrimp Tempura (meal size) and a Walnut Miso Sauce to dip cold noodles in (tasting size).
This workshop begins by sifting freshly milled artisinal flour, separating much – but not all! -- of the bran and germ, which we’ll use as panko for our shrimp tempura. We’ll discuss the challenges of using artisanal flours to make noodles, and how our foot-stomping and folding help to build a strong gluten mesh for that perfect chew.
While the dough is resting, we’ll whip up a traditional Mentsuyu broth for the Kake Udon. And a refreshing Walnut Miso Sauce for tasting with cold noodles. We will have a couple tempura stations with demonstrations of how to cut shrimp so that it does not curl. After rolling and cutting our dough, we’ll cook the udon and learn the essential technique of shocking the noodles and massaging away the excess starch.
Enjoy your Kake Udon with green onions, shredded nori, and shrimp tempura. Participants will take home extra noodles for the freezer plus printed recipes. Tracy will talk at length about the principles and practices of washoku cooking, the ancient Japanese approach to food. We will also discuss the differences in how our artisinal noodles behave.
The Grainery’s unique outdoor covered classroom is located on a 30 acre organic farm in the rural Chimacum Valley and sits next to our farm-based wood fired bakery. Participants will have some opportunities for touring the stonemilling and floormalting faciliites as well.
Instructor: Tracy Matsue Loeffelholz
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
*Refunds for workshop tickets will only be considered three weeks in advance or on a case by case basis.
Handcut Udon Noodles + 2 Ways to Slurp Them
Saturday, June 7th, 1-4pm
Pudgy, chewy, artisinal Japanese udon has been cozy comfort food for centuries. Let's make some with local grains!
Japan’s street food stalls have served hearty udon to weary travelers since the 1600s. Join us on the farm to make udon with gorgeous Chimacum grains grown nearby and using the traditional Japanese foot-stomping method (wear your good socks!). It’s easy, energetic, and fun. We’ll do everything by hand (and foot!), from mixing and kneading, to rolling out an even dough, to hand-cutting into the classic rustic noodles.
The thick noodles are versatile and can be slurped hot or cold. We will make a hot Kake Udon with Shrimp Tempura (meal size) and a Walnut Miso Sauce to dip cold noodles in (tasting size).
This workshop begins by sifting freshly milled artisinal flour, separating much – but not all! -- of the bran and germ, which we’ll use as panko for our shrimp tempura. We’ll discuss the challenges of using artisanal flours to make noodles, and how our foot-stomping and folding help to build a strong gluten mesh for that perfect chew.
While the dough is resting, we’ll whip up a traditional Mentsuyu broth for the Kake Udon. And a refreshing Walnut Miso Sauce for tasting with cold noodles. We will have a couple tempura stations with demonstrations of how to cut shrimp so that it does not curl. After rolling and cutting our dough, we’ll cook the udon and learn the essential technique of shocking the noodles and massaging away the excess starch.
Enjoy your Kake Udon with green onions, shredded nori, and shrimp tempura. Participants will take home extra noodles for the freezer plus printed recipes. Tracy will talk at length about the principles and practices of washoku cooking, the ancient Japanese approach to food. We will also discuss the differences in how our artisinal noodles behave.
The Grainery’s unique outdoor covered classroom is located on a 30 acre organic farm in the rural Chimacum Valley and sits next to our farm-based wood fired bakery. Participants will have some opportunities for touring the stonemilling and floormalting faciliites as well.
Instructor: Tracy Matsue Loeffelholz
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
*Refunds for workshop tickets will only be considered three weeks in advance or on a case by case basis.