We kindly ask you to prepare the needed ingredients and equipment as well as the advance preparation work before the class starts.
If you have anything not to be able to prepare, let us know in advance and we’ll be happy to suggest the substitution.
Make sure to weigh each ingredient for udon such as flour, salt, and water individually accurately before the class.
We use grams in our recipes.
Please prepare a Gram Scale if possible.

About Udon Noodles

8 to 10 % protein content flour is needed for chewy udon making.
That is all-purpose flour.
But if you cannot prepare all-purpose flour, you can substitute the mix of cake flour and bread flour, half and half.

About Japanese soup stock

Japanese soup stock needs Umami (savory flavor), and two kinds more ingredients at least are needed to make umami.
We usually choose more than two kinds of ingredients from dried kelp, bonito flakes, and naturally dried shiitake mushrooms.
The combination is like below.
・Dried kelp and bonito flakes ( The most popular combination.)
・Dried kelp and naturally dried shiitake mushrooms ( If vegan, choose this combination.)
・Dried kelp, bonito flakes, and naturally dried shiitake mushroom ( The most gorgeous combination )
※It is usual that dried kelp is a must, and you choose one or two from bonito flakes or naturally dried shiitake mushrooms.
※If you cannot find out dried kelp and bonito flakes or dried shiitake mushroom, you can substitute instant dashi powder, but using the authentic ingredients is highly recommended.
Instant soup stock powder includes all of them and is easy to use but the taste is definitely different between the authentic broth and the instant soup stock powder.


Noodles(for 2 people)

  • 200g  All-purpose flour

  • 86g  Water

  • 13g  Salt

  • Corn starch or potato starch
    for dusting surface and dough

optional garnishes

  • Green onion

  • Fresh ginger

  • Shichimi (Japanese spice)

Shichimi (Japanese spice)

Please prepare your favorite toppings.

Hot Udon soup (for 2 people)

  • 1 liter   Water

  • 10g Dried kelp(kombu)

  • 20g Bonito flakes

  • 10g Naturally dried shiitake mushrooms (if you use)

  • 1 Tbsp Instant dashi powder
    (substitution of the authentic ingredients)

  • 1 tsp Salt

  • 1 Tbsp Sugar

  • 2 Tbsp Mirin 

  • 2.5 Tbsp Light soy sauce

#Grams to Ounces Conversion

#Refer here about Dried kelp


You cannot use Nori seaweed (Laver) for broth making.
Nori is used for sushi and rice ball.
Be sure to buy “Dried kelp”


Kitchen Tools

  • 2 Bowls (different size is needed)

  • 2 small cups

  • Scale or Measuring cups

  • Tablespoon, Teaspoon

  • Plastic bag (45cm x 50cm)

  • Medium-sized towel

  • Sheets of newspaper

  • Rolling pin

  • Kitchen knife

  • Breadboard

  • Pot

  • Strainer

  • Plate for udon noodles

  • Long chopsticks or tongs

Make sure to do the following preparation before class.

1) Weigh ingredients (200g all-purpose flour, 86g water, and 13g salt) individually.

5)Presoak 10g (4 inches square ) Dried kelp in a pot of 1ℓ water.

2)Presoak 10g Dried kelp in a pot of 1ℓ water.
Soaking time should be 10 minutes at least and the longer is better.
※If you use Instant Japanese dashi (soup) powder, you need not do this work.

Naturally dried shiitake mushrooms

※If you use naturally dried shiitake mushrooms, add 10g of them in the same pot.
※If you use Instant Japanese dashi (soup) powder, you need not do this work.

Bonito flakes

3) Weigh 20g Bonito flakes.
※If you use Instant Japanese dashi (soup) powder, you need not do this work.


  • Make udon noodles
  • Make the hot udon soup
  • Roll out the dough and Cut it
  • Explain how to boil and finish udon, sharing the documents

Feel free to contact us at any time if you have any questions.
Looking forward to seeing you online.
Let’s get started for a fun time! With love

Tomoko & Yuji

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