Udon-making experiences vary a lot from place to place. Two things set ours apart:
- You start from scratch — making the dough from wheat flour and salt water.
- You work as a group, cooperating, rather than each person working alone.
At venues where large numbers take part at once, the dough is often machine-kneaded and provided ready, starting from the foot-stomping step — and often you make a separate ball of dough to take home and finish cooking yourself.