Like many other countries and civilizations, throughout centuries of its history Japan has been heavily influenced by other cultures: from Tang dynasty China to Portuguese seafarers and evangelizers, from Dutch merchants and doctors to pan-western influence since Meiji Restoration.
In this context, roots of many things that are now considered “Japanese” can be traced to traditions brought to Japan from abroad, but while indeed that may be the case, as since arriving to Japan most of them have been so strongly developed, refined and ‘re-invented’ that generally speaking they have become unique cultural phenomena in themselves quite distinct from their originals.
This very well applies to the domain of food as well where many ingredients, cooking techniques and dishes once introduced onto Japanese soil have been modified and at times ‘re-thought’ to suit the psyche, ethos and mores of Japanese archipelago’s population.
In certain cases Japan became a rendezvous point where foods from different regions of the world have met together producing absolutely new kind of dishes… — like “Curry Udon” — a one-of-a-kind combination of South-East Asian spicy flavor and traditional Japanese Udon noodles developed during the thousand years since their prototype was introduced to Japan by a Chinese-educated Buddhist monk Ku-kai.
On December 10, 2021 join Yamato for a free workshop on Curry Udon to learn everything from noodle making to dish plating.
The workshop is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
a link to the workshop’s livestream will be sent to your email address 30 minutes before the start
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
|Time (Japanese time)||Contents|
|4:35 ~ 4:45||A lecture on Udon noodles, Udon noodle production, and Curry Udon dishes|
|4:45 ~ 5:00||Hands-on demonstration of production process to make fresh craft Udon noodles for Curry Udon dishes|
|5:00 ~ 5:15||Preparation of Curry Udon dishes|
|5:15 ~ 5:20||Q&A|
*December 10, 4:30 P.M. Japanese time will be:
December 10, 00:30 in Los Angeles;
December 10, 02:30 in Dallas;
December 10, 03:30 in New York;
December 10, 10:30 A.M. in Helsinki;
9:30 A.M. in Berlin;
8:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The workshop will be conducted in English
How to register for the workshop
You will receive an email with instructions for how to log in to the workshop’s livestream.
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the workshop.