On April 14th, a Friday, Japanese corridor students had the opportunity to make udon noodles from scratch. The recipe requires only two simple ingredients: flour and water. First, students mixed the flour and water thoroughly, then spread the dough and cut it into thin strips. After boiling the noodles for 10 minutes, they were placed in cold water and strained. The noodles could be eaten with hot or cold soup made with seaweed and bonito flakes, and topped with chopped green onions. Students were impressed by how such simple ingredients could yield such amazingly tasty noodles.
