Udon Making Class by Keiko
- Cooking Menu
- ☆ Udon ☆ Tempura ☆ Japanese sweets ☆Matcha（I demonstrate a casual style of Tea Ceremony.Then you can make a bowl of matcha by yourself .) I...
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Nothing compares to the taste of freshly-made udon noodles from scratch. In Osaka, you can learn how to make your own and enjoy them in a variety of different ways! Explore the classes below to find your best fit.
We are a family of four from Singapore. We joined Keiko's class in Nov 2023. The class was fun. We made Udon, Tempura and Mochi. Keiko is a good teacher. She is friendly and communicates well in English. The class was a good addition to our week-long vacation. I would definitely recom...
Our day with Keiko was fantastic - it was our favourite part of our Japan trip so far! Keika is warm and kind. She picked us up from the train station in her BMW, drove us to her lovely home and she stepped us through the making of Udon noodles from scratch, dango (Japanese sweet) and tempura veg...
Thank you Natsuki for teaching me and the kids how to make udon. We all have so much fun! Thanks again.
We had a great time with our host!
It was a fantastic experience and we are so glad that we did it. An udon noodle making class was on my bucket list, so we decided to book one in Namba. Nozomi was an excellent instructor and she spoke fluent English. We're already planning to make udon for our friends and family when we get home....
All udon making classes in Osaka on airKitchen are offered in English.
Some of the best udon making classes for vegans in Osaka include Udon ,Tempura,Japanese sweets and Matcha(Tea ceremony) !\r\n(halal/vegan acceptable)\r\n.
Popular cheap udon making classes in Osaka include Hand made noodle(Teuchi Udon ) Making Class.
Handmade Udon Noodles is popular with other travelers visiting Osaka.
On average udon making classes in Osaka cost ¥5556 per person (based on airKitchen prices).
Please note that this is an example, and classes vary by host.
Udon noodles only require three ingredients: flour, water, and salt. After combining the ingredients, you'll knead the dough until it's smooth and then let it rest.
There are many different types of udon dishes. Depending on what variation you're cooking, the ingredient and broth prep will look different.
After letting the dough rest, roll out the dough into an evenly thin sheet. Then, fold the sheet into thirds or quarters and slice thin noodles from it.
Separate then simmer the udon noodles in boiling water until they reach the right consistency – anywhere from seven to 15 minutes depending on their thickness.
Once you assemble your freshly cooked udon noodles, broth, and toppings, you're ready to enjoy your home-cooked meal!
Served cold, zaru udon is a simple way to enjoy udon noodles – especially during Japan's hot and humid summers. The chilled noodles are dusted with nori and served alongside a cool dipping sauce of dashi, mirin, and soy sauce.
Another cold udon dish is bukkake udon. In this case, the chilled udon noodles are served in a thick dashi-broth with various toppings.
As its name suggests, curry udon is warm dish that incorporates udon noodles with the unique flavor and stewy texture of Japanese curry.
Kake udon is a very simple but traditional way that udon is enjoyed in Japan. Noodles are served in a warm broth made of daushi, mirin, and soy sauce. Toppings are optional.
According to Japanese folklore, foxes (kitsune) love aburaage (deep-fried tofu). Thus, kitsune udon is a warm udon dish that is topped with plenty of aburaage.
Miso nikomi udon is a regional specialty of Nagoya. This hearty dish consists of udon noodles simmered in a warm red miso soup, with toppings like chicken, egg, kamaboko, shiitake mushroom, and green onion.
This warm udon dish is defined by the thin slices of marinated beef it contains, along with green onion and other optional toppings. The udon is simmered in a simple dashi broth.
The amazingly thick noodles that are made by the thick wheat flour and prepared in the brine water are a very traditional dish in Osaka.
First of all the noodles are boiled in the brine solution, after the noodles are ready you can add plenty of things up for your linking such as the tempura, deep-fried tofu pockets that are seasoned with the sugar and the soy sauce. The addition of these elements might change from area to area; Osaka alone has a significant variety of variations for the same dish.
If you are interested in the dish, then you must take part in the Udon making class and learn the most authentic way of cooking this astounding dish.