Freshly made soba noodles are a delicious and simple ritual. With Michelle Nguyen, we’ll review the Japanese pantry, and learn how to make and serve soba, the traditional hand-rolled and cut buckwheat noodles. Michelle will discuss the history and culture of soba, storage of flour and noodles, show kneading and cutting techniques, as well as teach how to make the sauces, broth, and toppings. In this class you’ll make zaru soba (traditional cold soba with shrimp and vegetable tempura and soy-bonito dashi dipping sauce); kamo nanban soba (hot soba in a dashi broth with seared duck breast); and sichimi togarashi.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!