Soba Students

The materials ready to make soba noodles (buckwheat)
Ray kneading the dough into submission
The instructor cutting the noodles

As you might imagine, our noodles weren’t done as quickly or as evenly as the instructor’s. It was a easy-sounding process in theory: lean the knife into the dough, cut, repeat. In reality, not so easy.

Finished soba noodle soup and accompanying tempura

The soup can be served hot or cold. In this case it was cold. While I much prefer it hot, cold soba soup and eels are considered cooling dishes for hot days.

Published by

bapace007

I love to travel, do arts and crafts and photography. But most of all, I like to combine them all.

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