The dough is made from wheat flour and salt only.
If you choose the eat-here option, the dipping sauce contains soy sauce (wheat, soy), mirin (alcohol), irico / dried anchovy (fish) and kombu (kelp); the condiments are spring onion and ginger.
Please check the full Ingredients & allergens section on the class page before booking. We can’t change the recipe or offer individual accommodations.
Please note: the venue handles wheat flour and flour is in the air, so the class is not suitable for anyone with a severe wheat allergy — we cannot make it safe.