Freshly made soba noodles are delicious and simple to make. With Sonoko Sakai, a Japanese home cooking instructor and founder of Common Grains, we’ll review the Japanese pantry, and how to make and serve Soba, the traditional hand-rolled and cut buckwheat noodles. We’ll make traditional Nihachi style soba, using a blend of fresh, native stone ground organic buckwheat flour and wheat flour from a new crop of heirloom grains. The class will prepare the soba two ways, cold with soy-bonito dashi dipping sauces and served hot in a broth. Students will take home soba and dipping sauces/broths.
Menu: Namasu, a daikon salad with dried persimmons, konbu and seaweed, and A Grilled Miso Patty with herbs. Cold Soba (zaru soba) with grated daikon radish and sliced Negi in a cold sauce. Hot soba served with duck, ginger and Japanese herbs. A seasonal fruit dessert made with Agar Agar.
Saturday, February 16, 2013 from 10:00 AM to 5:00 PM