Learn about the many varieties of soba noodles which are made in different thicknesses. Some are made with both buckwheat and wheat flowers, and others made with 100% soba (these are gluten-free). Learn how to make these distinctively flavored noodles from scratch using traditional tools still in use.

You will also make garnishes and rich dashi (出汁) broth for delicious soba soup. At the end of the course we will sit down together to share the soba made in class - along with a classic seasonal tempura.