Overview
Unlike typical soba-making classes, this experience explores Japanese food culture by comparing Edo-period traditions with modern flavors. Start by grinding buckwheat in a traditional stone mill and enjoying the aroma of fresh flour. Then, with a soba chef's guidance, make noodles using an old-style flour blend that includes some of what you milled yourself. The highlight is tasting your handmade soba two ways: with Ninuki, a historic miso-based dipping sauce served with spicy daikon and citrus, and with modern soy-based dipping sauce, green onion, and wasabi. See how different sauces and condiments transform the flavor of the same noodles. There are no long history lectures. Instead, discover the stories behind soba by grinding, making, and tasting it yourself. More than a cooking class, it's a hands-on journey through Japanese history, craftsmanship, and food culture—one bowl, two eras.
- Meals
- Apron & Soba-making Tools
