August 15, 2013
6pm - 9pm
690 Van Ness Avenue
San Francisco, CA 94102
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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.
Sonoko will also be doing one gluten free dish, a soba salad, and sauce. Students who choose can make gluten free soba with all buckwheat flour. Please note this is not a gluten free kitchen but we are offering the option to prepare your soba with a gluten free recipe.
Menu: Namasu, a daikon salad with dried apricots, 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.
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