Let's make a traditional Japanese dish "Sanuki Udon" that is familiar to all Japanese people with the help of young Sanuki udon craftsmen living in Asakusa. The demonstration will be done while showing the udon, making it easier and more fun than making it alone. It also teaches professional recipes so you can take home how to make them. Lecturers are very knowledgeable about Japanese history, so they can teach cultures that even Japanese do not know. The instructor, a craftsman, trains at a well-known store in Tokyo for three years and makes udon as a professional for five years. I also teach foreigners how to make udon at a Japanese language school for three years. I'm a udon craftsman specializing in business trips, so I'm making udon all over Japan, and I've already made udon at the Empire State Building in New York. Udon is made only of flour, water and salt, so it can be used for vegetarians and halal. There are some common toppings that you bought at Japanese supermarkets, so let's eat only what you can carry. You can use what you bought in Asakusa as a topping. It is fun to make your own original udon.