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Soba Making Class

Noodles are a staple in many countries, and loved by many more. It’s fair to say that among the diversity of Japanese food, noodle dishes are right up there when we think of Japanese cuisine.

Ramen, udon and soba are all typical dishes that one can find almost anywhere. In fact, it’s so easy to grab a counter seat at a shop or add hot water to packaged varieties that I’d never really thought about making noodles from scratch. Sounded like a lot of time, effort and mess. And to be honest, I’m not the type who instinctively enjoys the everyday cooking process.

Yet when it comes to understanding new cultures, I’m drawn to food. Not only do I want to taste everything, I want to know all about what went into the dishes and how they were made (interesting side notes and secret ingredients included).

Recently, we visited Komatsuzawa Leisure Farm (小松沢レジャー農園) in Chichibu (Saitama Prefecture, north of Tokyo) to learn the ropes of soba (buckwheat noodle) making. There are many seasonal activities that can be enjoyed at the farm such as strawberry, mushroom and sweet potato picking, as well catching trout by hand and bug collecting, favorite pastimes of young Japanese children. Their soba making classes, however, are available all year round, and allow you to experience the process from start to finish.

Soba is a dish that the Japanese enjoy both hot during cooler months and cold as a refreshing summer favorite. It’s a simple dish to prepare because all you have to do is boil the noodles and then fill a small pot with the appropriate dipping sauce, and some spring onions or sesame seeds to taste, and you have yourself a filling and tasty meal.

With only three ingredients, a little know-how and some (large!) kitchen equipment, however, I found that making the soba noodles themselves not to be the overwhelming task I had imagined. And it doesn’t hurt that you have a soba making guru by your side to keep you on the right track! Machida san lead us expertly through the steps, demonstrating the correct techniques.

Here’s our soba making experience in pictures.

Soba making, Chichibu, Saitama, Japan, cooking lesson, soba noodles

We started by mixing one part plain flour with one part buckwheat flour.

Soba making, Chichibu, Saitama, Japan, cooking lesson, soba noodles

Then added a little water.

Soba making, Chichibu, Saitama, Japan, cooking lesson, soba noodles

Me trying to mimic the small simultaneous circular motions Machida san had shown us for mixing the dough.

Soba making, Chichibu, Saitama, Japan, cooking lesson, soba noodles

Finally the dough looked like this.

Soba making, Chichibu, Saitama, Japan, cooking lesson, soba noodles

Then it was time for rolling. Machida san had this down to a fine art, instructing us on how to position the rolling pin after each roll, and how many times and in what way we should roll it.

Soba making, Chichibu, Saitama, Japan, cooking lesson, soba noodles

Then down to a thinner rolling pin to stretch it out further.

Soba making, Chichibu, Saitama, Japan, cooking lesson, soba noodles

Once the shape and thickness was OK, we could fold the dough and using a sharp knife cut it in half. Repeat.

Soba making, Chichibu, Saitama, Japan, cooking lesson, soba noodles

Then it was time to cut the soba noodles.

Soba making, Chichibu, Saitama, Japan, cooking lesson, soba noodles

Cooking the soba noodles only takes 60 seconds! Then they are washed in cool water before serving.

Soba making, Chichibu, Saitama, Japan, cooking lesson, soba noodles

The final product! Thank you, Machida san!

Soba making, Chichibu, Saitama, Japan, cooking lesson, soba noodles

Itadakimasu! Let’s eat!

The combination of fresh ingredients and the satisfaction of creating something with our own hands, made this the best soba we’ve had yet!

Soba lessons are available throughout the country. For an interesting Japanese cultural and culinary experience, why not give it a try?

 

Soba Lessons at Komatsuzawa Leisure Farm

Cost: ¥4,200 (up to 4 people). You will make enough soba for 4 people, even if your group is smaller. It can be cooked for an additional ¥200 per person or you can take it with you. In our case, we ate half for lunch and then took the rest home.

Reservations required. Japanese only. You can take the lesson itself without knowing Japanese as you can learn from the demonstration.

Access: If you have access to a car, this would be the most convenient option since the farm is not close to a train station. However, the farm does offer pick-up from Yokoze and Chichibu Stations when arranged in advance. They have set shuttle bus times for the return journey back to the station.

For more info, please visit their website (Japanese only).

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aggydewtraveller

Sunday 24th of February 2013

Looks like a lot of fun making Soba! Wow!

Jessica Korteman

Sunday 24th of February 2013

It was! I especially enjoyed chatting with our teacher and learning why they do this, don't do that etc. It's really interesting to find out more about the process, particularly a dish that we eat so often but have never made ourselves.

Browsing the Atlas

Sunday 24th of February 2013

Thanks for providing such concrete information on joining this class. Now, if I ever do get to travel to Japan, I'll have all these tips and itineraries ready. :)

Jessica Korteman

Sunday 24th of February 2013

Always a pleasure, Juliann! :)

Acheleia

Friday 22nd of February 2013

This is making me so hungry! Now I want to go to Japan even more!

Jessica Korteman

Friday 22nd of February 2013

Hi Erika, you should definitely pay a visit to Japan when you get the chance! It's really such an amazing country. If you're interested in reading more, we have a whole category on it: https://notesofnomads.com/category/japan/ Thank you for stopping by and good luck with your audition! :)

Britt Skrabanek

Friday 22nd of February 2013

Excellent job, Jess! I love me some noodles! Yum.

P.S. I gave you a little mention in a post I published a few minutes ago. Hopefully you get some blog lovin' traffic!

Jessica Korteman

Friday 22nd of February 2013

Thanks so much, Britt! What a lovely surprise to start the day with! I have left a comment over on your blog x

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