The course itinerary (and grading assignments, and group leadership activities) have had Kumu Lisa and I so busy over the last two days, that it’s been hard to keep up with getting photos downloaded/uploaded and things posted to the blog. So, I’m posting a “flash back” this evening…
Mid-morning, May 9th while on the bus on the way to Chinatown, I got a text message from Rachel A. “Aloha Kumu Kerr!!! This is Rachel and [her hotel room mates; Kayla S., Natalie S. & Sarah V.]. We were wondering if you and Kumu Searing would like to join us for dinner this evening…” Lisa and I were both thrilled at this invitation, and I replied “Of course!”.
We suggested an Udon shop located a few blocks from the hotel, that the we had really enjoyed when we taught the course in 2012… Massive quantities of food for very little money – ie: perfect for a student budget. The girls were game to stretch their culinary boundaries, and off we went… (the course Syllabus DOES indicate that culinary experimentation is mandatory after all!)
At Rachel’s request, I “went first”, and role-modeled how to place an order… but they all caught on quickly, and seemed to lose any anxiety about “doing it wrong”.
Put your tray on the line, chose “small” or “large” bowl, and what type of Udon you want, and give the person behind the line the number of the meal you want… “I’ll have a #3″… Sort of like ordering from the drive through menu at Taco Bell or McDonald’s, only [much] better for you. Udon is a thick, wheat noodle served hot or cold, with one of several types of broth, often topped with scallions, tempura and/or an egg. The noodles are cooked fresh, right in-front of you as you wait, and then you choose any extra tempura that you’d like to add. The general consensus was Udon is delicious, and a great way to fill your belly!
