点评:Guide: Mami San
Teacher: Maru Shinobu Sensei and Wife Kaoru
Our Udon Making Experience began at Omiya Station, where we met our delightful guide, Mami San. A brief 30-minute bus ride took us to the venue, creating a perfect opportunity for casual conversation and camaraderie among our small tour group.
The setting for this unique experience was the humble home of our teacher, Maru Sensei, hailing from a family with a rich farming legacy spanning multiple generations. The traditional wooden structure, adorned with tatami and sliding screen doors, provided a warm and welcoming atmosphere that resonated with the essence of old Japanese living. Despite the winter chill, the main meeting room was equipped with an air conditioner, ensuring our comfort throughout.
After introductions, Maru Sensei shared the history of the place and walked us through the udon-making process. Ascending to an upstairs tatami room, we found everything meticulously prepared for our hands-on experience. While the dough had been readied the night before, I couldn't help but wish for an opportunity to make it ourselves. However, when I asked, the teacher graciously shared the dough recipe. Instruction was given in Japanese, expertly translated by Mami San, who also captured the moments through photos and videos.
Following the kneading and cutting of the udon, we returned to the meeting room, where pots for boiling and utensils for eating were arranged. Maru Sensei's wife, Kaoru San, treated us to delectable vegetable tempura made from homegrown produce, including the enticing haruka beniimo, of which I couldn't resist purchasing three to bring home. Note that there was no water available, so bringing your own if you're not a fan of tea or instant coffee is advisable. We then made a pumpkin soup dessert with mochi made out of the udon dough we saved in the beginning.
Post-meal, we were guided to explore the garden, showcasing their thriving vegetable crops and bonsai collection, available for purchase as a unique keepsake.
The Udon Making Experience provided a splendid opportunity to intimately engage with Japanese culture. Whether you have a passion for cooking or not, I highly recommend this experience for its warmth, cultural immersion, and the chance to create lasting memories.
翻译:导游:麻美桑
老师:Maru Shinobu 老师和妻子 Kaoru
我们的乌冬面制作体验从大宫站开始,在那里我们遇到了令人愉快的导游 Mami San。短短 30 分钟的巴士车程就将我们带到了会场,这为我们的小旅行团之间的随意交谈和友情创造了绝佳的机会。
这次独特体验的背景是我们老师 Maru Sensei 简陋的家,他来自一个世代相传、拥有丰富农业遗产的家庭。传统的木结构,装饰着榻榻米和滑动纱门,营造出温暖而温馨的氛围,与古老日本生活的精髓产生共鸣。尽管冬天寒冷,主会议室还是配备了空调,保证了我们全程的舒适度。
经过介绍,丸老师向我们讲述了这个地方的历史,并带我们了解了乌冬面的制作过程。登上楼上的榻榻米房间,我们发现一切都为我们的动手体验精心准备。虽然面团在前一天晚上就已经准备好了,但我还是忍不住希望有机会自己做。不过,当我询问时,老师很客气地分享了面团的配方。教学以日语进行,并由 Mami San 熟练翻译,她还通过照片和视频捕捉了这些瞬间。
揉好、切好乌冬面后,我们回到会议室,那里摆好了煮锅和吃饭的器具。 Maru Sensei 的妻子 Kaoru San 招待我们享用了用自产农产品制成的美味蔬菜天妇罗,其中包括诱人的 haruka beniimo,我忍不住买了三个带回家。请注意,这里没有水,所以如果您不喜欢茶或速溶咖啡,建议您自带水。然后,我们用我们一开始保存的乌冬面面团制成的麻糬制作了南瓜汤甜点。
餐后,我们在导游的带领下探索花园,展示了蓬勃发展的蔬菜作物和盆景收藏,可以购买作为独特的纪念品。
乌冬面制作体验提供了一个近距离接触日本文化的绝佳机会。无论您是否对烹饪充满热情,我都强烈推荐这种体验,因为它的温暖、文化沉浸以及创造持久回忆的机会。