Soba has become very popular as part of low-gluten diets in the West. In Japan buckwheat has been recognised as a highly nutritious food since the 7th century. Noodles appeared much later around the 16th century. Soba is a general term used for many noodle dishes like chuka-soba which is a ramen dish and yaki-soba which is a stir-fry dish. Buckwheat flour is also used to prepare dumplings, porridge and sweets.
In this class you will prepare a traditional noodle soup broth using kelp and katsuo bushi which is ‘cured bonito fish’. You will also learn to prepare tempura which will be served with noodles and sweet, soba dumplings.
Fish stock and broth
Sweet soba dumpling with soy flour
The session will end with a meal of the food prepared and a Japanese drink, wine or alternative to accompany.
Photo credit Pak Keung Wan @pkeungw (Instagram)