Event

Soba Making Workshop

Freshly made soba noodles are delicious and simple to make. With Sonoko Sakai, a Japanese home cooking instructor and founder of Common Grains, we'll review the Japanese pantry, and how to make and serve Soba, the traditional hand-rolled and cut buckwheat noodles. We'll make traditional Nihachi style soba, using a blend of fresh, native stone ground organic buckwheat flour and wheat flour from a new crop of heirloom grains. The class will prepare the soba two ways, cold with soy-bonito dashi dipping sauces and served hot in a broth. Students will take home soba and dipping sauces/broths. Please bring a container to take home the noodles.

Menu
Japanese turnip pickles with dried apricots, ginger and lemon
Cold soba with herbs
Duck soba in a hot broth with ginger, scallions and shichimi pepper
Plum Compote with Soba Groats and Mascarpone & Buckwheat Biscuits (This is a treat - we wont make this in class but recipe will be explained).

Sonoko Sakai is the founder of Common Grains, a project dedicated to providing a deeper understanding and appreciation for Japanese food and culture. For more information please visit the website:http://commongrains.com.