When we finally drug ourselves down the steps, yes, 785 of them, we went to the Nakano Udon School to learn how to make udon noodles from a master chef. Our delightful teacher, with smiles, nods, tiny bits of English, lots of humor and demonstrations, showed us how to make Shikoku’s famous udon noodles. (Every place in Japan is famous for something.) Once we got the dough together, we started in on the kneading process. Now bread you knead by hand, not so noodles. The dough is placed in a heavy duty plastic bag, a mat is spread on the floor, you take off your shoes and you spend the next 10 minutes or so stomping on your dough. To keep your mind off the work, he place different music, tells stories, takes pictures and keeps you stomping. The noodles were actually quite good – we got to cook them upstairs and enjoy them for lunch.
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