Soba, Sobagaki, Sobayu - "Buckwheat" in many ways

Our popular workshop from last year is back! Using organic buckwheat kernels, which we’ll mill fresh on the morning of the class.

Enjoy authentic buckwheat noodles (Soba) served with a homemade chilled dipping sauce—delicious on its own, but for a complete meal, don’t miss out on the Sobayu, the water in which the noodles were cooked. It’s good for digestion for anyone, and nutritionally, it’s especially beneficial for those with low iron levels.

While making your soba noodles can be quite challenging, Rieko will demonstrate the process, allowing you to taste the results and try recreating them at home. On the other hand, making Sobagaki—a dumpling or gnocchi-like dish—is much easier. You’ll get hands-on experience and taste your creations afterward.

Don’t forget to bring an apron and an empty stomach—this workshop will serve as your lunch! During the meal, Rieko will discuss the nutritional benefits of buckwheat and also share how Sobagaki can be your plan B if your first attempt at soba noodles doesn’t go as planned, ensuring you still enjoy a delicious meal at home.

Allergens: Buckwheat, nuts (peanuts), gluten*
*While buckwheat is gluten-free, soba noodles contain gluten. If you are gluten intolerant, you may skip tasting the noodles.