Trying to make handmade udon noodles at Chanoki in Shizuoka Japan.

Key to Make the Perfect Udon Noodles from Scratch is “Walking”
Locally grown wheat, 5% salted water, and elbow grease are all the ingredients needed to make udon noodles. Yumi tells us that the more we knead the smoother and chewier the noodles so the best trick (and less burden to the arms) is to double bag the cohesive ball of dough and tramp on it. Walk on the dough until flattened, take it out fold in quarters, replace in bag, repeat, and let it sit for 3 hours. Yumi pulls out an antique noodle making machine that was owned by her grandmother. We divide and powder, then pull the dough through the noodle machine to make noodles ready to be boiled and eaten with the soy sauce based broth.