Come discover the deliciousness of udon, a traditional Japanese noodle made of wheat flour, which can be served hot or cold, in soups or even by itself. Master udon maker Osamu Miyoshi describes the origins of udon and its varieties, production methods, ingredients and future. Audience members are treated to a rare onstage demonstration of udon making and have the special opportunity to taste fresh handmade sanuki udon during the tasting reception. 
Co-organized with SANUKI Project.
 
Tickets $16/$12 Japan Society members, seniors & students