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 learn 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 and taste the soba two ways, cold served with a walnut and soy bonito dipping sauces, grated radish, spices and herbs, and in a hot broth with a medley of mushrooms and citrus zest. A seasonal Japanese appetizer and fruit dessert will be served along with the tasting menu. Students will take home soba and dipping sauces/broths. Please bring a container to take home the noodles.

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.

All workshop participants will receive a 10% on purchases made in our retail store and pantry the day of the workshop, perfect for stocking up on soba supplies and sauces.