Cooking class experience — learning Udon properly

I took a cooking class specifically to learn how to make Udon correctly. The instructor explained why mirin is used the way it is — something I'd never understood from just eating it. The delicate and precise result when you make it yourself is different.

seasonal ingredients guide the menu in traditional settings. We learned how a conveyor belt sushi bar shapes the way this dish is eaten. The class ended with the meal and a glass of sake. I've made it three times since and each time it improves. Highly recommend the cooking class approach.