This masterclass will teach you all there is to know about Kagawa's signature dish: Sanuki udon, which is famous across Japan. Visit a local farm to pick vegetables for side dishes, and learn all the techniques to make the perfect bowl of udon.
- We cannot accommodate allergies - This activity will be conducted in English, but we also have Chinese-speaking instructors; please let us know if you would like us to arrange a session in Chinese - We can also arrange overnight stays for a separate fee (to be paid on-site). On average, overnight stays cost around 15,000–30,000 JPY per person, per night, depending on seasonality, the number of participants, available rooms, and other conditions. A breakfast of udon noodles is included in the fee --- - Participants must be aged 6 or older - Children aged 0–5 may join, but they must be accompanied by a parent or guardian - A minimum of 2 participants is required for us to accept your booking - Please understand that in booking this activity, we may share your booking information (but without individually identifiable data) to the Ministry of the Environment, with which this activity is affiliated. By making a booking, you signify that you agree to these terms.
Kagawa Prefecture is considered the udon capital of Japan for being the birthplace of Japan's most famous udon variant. When you visit, don't just sample udon — learn the best ways to make these thick noodles from the experts! This masterclass is a hands-on, in-depth workshop that will teach you all the techniques involved in creating the perfect bowl of Sanuki udon. Named after the former name of Kagawa, Sanuki udon noodles are known for being firm yet chewy, and are practically synonymous with udon nowadays. Kagawa itself has over 600 udon shops, and Sanuki udon restaurants can be found all over Japan. This prefecture's climate is ideal for growing wheat, which is why it's a hub for udon. In principle, this activity is available all year round, but there may be irregular closings (we will let you know if this is the case). Including registration, it lasts for about 7 hours, and roughly follows this itinerary: 12:00 — Registration 13:00 — Introduction; learn the basics about udon; learn to knead udon 14:00 — 'Dashi' (soup stock) and umami experience. Learn about dashi, a common ingredient in Japanese cuisine: what it is, how to make it, how to bring out its umami flavor, etc. 14:45 — Udon tasting 15:00 — Field work: tour a local farm to pick vegetables for side dishes or toppings 17:00 — Roll and cut dough with an udon-cutting machine 17:30 — Learn about the different types of udon. Boil noodles in a huge, cauldron-sized pot, and sample a range of udon variants for dinner. Mix and match toppings as you like to enjoy some unique twists on the classic bowl of udon 19:00 — Activity ends