By default you take your freshly made udon home raw and cook it yourself.
Cooking udon needs a large pot with plenty of vigorously boiling water — use much more water than you’d expect, so the noodles don’t stick together.
If cooking at home isn’t practical (for example, while travelling), choose the eat-here option (extra fee): we provide tableware, condiments and cooking gear so you can boil and eat right here, with tips from your instructor.
Note: raw noodles and dipping sauce need refrigeration (about 1 week). An ice pack + cooler bag set is available (400 JPY).