Discover the world of soba beyond noodles

When you hear the word "soba," you likely associate it with noodles. After all, soba noodles are one of the most representative foods of Japanese tradition.
The buckwheat flour known as soba, though, has many more uses than noodles alone.
Local farmers often used buckwheat to make soba gaki, a dumpling-like dish obtained by adding water to the flour and quickly stirring over low heat. Soba gaki was preferred to noodles in many households, as the rough hand-milled flour was hard to work with.
As it happens, this traditional dish is also the best to fully appreciate the aroma and flavor of the soba flour, which is why in this workshop, we have a soba gaki tasting.

The taste of soba noodles greatly depends on the type of flour (or blend) used for the dough.
In this activity, a local cook specialized in soba will share all his knowledge, starting from how a buckwheat grain is structured to how the various types of flours can be blended. After learning a bit about our main ingredient, you will be able to taste three types of soba gaki. Once you have experienced the variations of texture and fragrance, you are ready to experiment. Mix your favorite flours to make your personal blend, then use it to prepare a tasty snack.

After this workshop, eating soba will be much more fun.