You'll learn each step that goes into making the region’s delicious udon "Sanuki udon" by hand and foot as well as how to make Japanese soup stock, using authentic high-quality ingredients.Sanuki udon is known across Japan for its smooth texture and elasticity. You can learn all about things with the exhaustive recipe so that you can create them at home again.You'll also make one more side dish, using the leftover of the broth.You can enjoy both chilled udon and a hot one, a side dish, and our homemade pickles.The procedure is the following,Step1) Make Udon doughStep2) Make Dashi, Japanse soup stockStep3) Make a side dish using the leftover of ingredients after filtering soup stock.Step4) Finish Dashi for a hot udonStep5) Roll out and cut Udon doughStep6) Boil and finish Udon noodlesStep7) Prepare some condiments for soupEnjoy two types of Udon noodles!!Udon making is a kind of exercise and attraction, so all generations can enjoy together.We usually use dried kelp and dried fishes for the broth.You can request dried kelp and naturally dried shiitake mushroom instead of dried fishes if you cannot eat fish.Sample Menu • Sanuki udon - Two types of eating such as chilled udon and hot one. • Tsukudani - The side dish using the leftover of the broth after filtering soup stock. • Handmade Japanese pickles - Using the seasonal vegetable.

??~Hajime-ya~

Confirmation will be received at time of booking,Not wheelchair accessible,Stroller accessible,Service animals allowed,Near public transportation,?????????????????????????,??????????????????,This experience requires good weather. If it’s canceled due to poor weather, you’ll be offered a different date or a full refund,This is a private tour/activity. Only your group will participate,Face masks required for travelers in public areas,Face masks required for guides in public areas,Hand sanitizer available to travelers and staff,Social distancing enforced throughout experience,Regularly sanitized high-traffic areas,Gear/equipment sanitized between use,Guides required to regularly wash hands,Regular temperature checks for staff

Lunch - Two types of eating such as chilled udon and hot one, side dish "Tsukudani" made of the leftover of the broth, homemade pickles,Organic Japanese tea,All ingredients and kitchen tools

Alcoholic Beverages - ??????????????????