Fresh soba noodles are a simple Japanese delicacy that you can make at home. With Sonoko Sakai, learn how to make and serve traditional hand-rolled and cut Nihachi style soba, using a blend of fresh, stone ground buckwheat and wheat flours. In this two-hour class you will prepare and taste the soba two ways, as a soba salad with market fresh vegetables, and in a hot broth with a medley of mushrooms and fall vegetables. Students will take home their own batch of fresh noodles. ABOUT THE INSTRUCTOR Sonoko Sakai is a cooking teacher and author of Rice Craft (Chronicle Books) based in Los Angeles. She 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 www.cooktellsastory.com Her soba stories have been featured in Saveur, Lucky Peach, Los Angeles Times, and San Francisco Chronicle. photos by dylan + jeni
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