Learn How to Make Udon from Scratch

US$ 75 per person

4.94 (17)

Starting time

10AM

Duration

2 hours

Min. participants

1 Participants

Language

English

About

Udon is a kind of Japanese noodle, which is very popular and common in Japan. In this course, you will make Udon from scratch. After you make udon, you will begin to cook Nigujaga (beef simmers with onion).

NOTE: If you are vegetarian or vegan, or you can't eat beef, please let us know in advance.

**If you are interested to learn how to make Vegan Ramen, click here.

Teachers Profile

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Schedule

Morning Class:

9:55 am: Meet at Ibaraki Station
10:00 am: Udon making
11:00 am: Wagyu beef tasting
11:30 am: Tasting time
12:00 pm: Finish

Included Highlights

All ingredients

Udon from scratch

Additional Information

Confirmation

You will receive the confirmation of your booking's availability within 24 hours. Once confirmed, please present your booking reference number at the cooking school.

Cancellation

Full refund will be issued for cancellation made at least 48 hours prior to the activity

Traveler Photos

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Traveler Reviews

Verified 4.94 17 reviews

"Amazing!"

The Udon making class we took with Sho was amazing. Our friends who are chefs recommended it and could not have steered us more in the right direction. Sho was so knowledgeable about everything, even explaining to us the chemistry behind cooking (what activates certain in residents). We had the best day and made the most amazing udon. Thank you Sho!!!

"Perfect present for my boyfriend's birthday!"

Sho Aoyama is so polite and enthusiastic about cooking. Every step of his cooking is so precise and well-matched to the others. He explains the need of every ingredient and told us so many basic tips of cooking! If you go to Osaka, you have to do this cooking class! (:

"Insightful informative interesting"

I was a single student for the morning class. Sho-san guides each step of the way and was extremely patient in answering all my questions (even questions unrelated to udon). I have gained so much from him. His chemistry background was also most helpful to me.