Saturday, Sept 19th, 1-4pm
Pudgy, chewy, slurpy udon noodles are the definition of comfort food, and in this hands-on class you will make them the traditional way: by “walking” the dough. Join instructor Tracy Matsue Loeffelholz to learn how to sift freshly milled grains, then mix, knead, roll, and hand-cut your own noodles. No special equipment needed, just a little energy (and your good socks).
We’ll taste our noodles prepared in summery fashion: chilled and dipped in a rich walnut miso sauce, Miso Kurumi-ae. Then we’ll fire up the grill pans for the favorite Japanese street food Yaki-Udon, noodles tossed with pork, seasonal vegetables, and a savory sauce and topped with nori and pickled ginger — the way it’s done in the teppanyaki stalls of Osaka.
Enjoy it all with a sparkling umeshu cocktail, then head home with the rest of your noodles, printed recipes, and a deeper understanding of washoku, the traditional Japanese food culture that honors local and seasonal ingredients and makes cooking joyful and nourishing.
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.
Saturday, Sept 19th, 1-4pm
Pudgy, chewy, slurpy udon noodles are the definition of comfort food, and in this hands-on class you will make them the traditional way: by “walking” the dough. Join instructor Tracy Matsue Loeffelholz to learn how to sift freshly milled grains, then mix, knead, roll, and hand-cut your own noodles. No special equipment needed, just a little energy (and your good socks).
We’ll taste our noodles prepared in summery fashion: chilled and dipped in a rich walnut miso sauce, Miso Kurumi-ae. Then we’ll fire up the grill pans for the favorite Japanese street food Yaki-Udon, noodles tossed with pork, seasonal vegetables, and a savory sauce and topped with nori and pickled ginger — the way it’s done in the teppanyaki stalls of Osaka.
Enjoy it all with a sparkling umeshu cocktail, then head home with the rest of your noodles, printed recipes, and a deeper understanding of washoku, the traditional Japanese food culture that honors local and seasonal ingredients and makes cooking joyful and nourishing.
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.
