Handmade Japanese Noodles and Ramen
Japanese people love noodles; they eat them for lunch, dinner, snack time, and after drinks. Udon, soba, somen, and kuzu are only a few of the many types of noodles found in Japanese kitchens, made with different types of flours. In this class, Japanese native and Chef Mamie Nishide will introduce you to handmade and store-bought noodles cooked with traditional styles and flavors. You will make Zarusoba (cold buckwheat noodles and wasabi dipping sauce); Tempura Udon (udon noodles topped with tempura and served with hot soup); Kare Udon (udon noodles in curry-flavored broth); Hiyashi Chuka Soba (cold chuka noodles topped with julienned vegetables, egg pancakes, and chicken served with a citrus soy soup); Ramen (chuka noodles topped with roasted pork and vegetables in hot broth); and Kudu Kiri (dessert noodles: cold kudu noodles served with yuzu syrup).