September 22 @ 9:00 am - 12:00 pm| $135
Learn how to make traditional hand-cut soba noodles from scratch. In this workshop, you will also learn how to make the dipping sauce and soup from scratch. To top it off, you’ll prepare Duck, Mushroom and Leek toppings for the soba noodles. (Includes a tasting lunch). A Japanese dessert or seasonal fruit is included in the meal. Vegan option is available. Please notify Sonoko in advance.
Sonoko Sakai is a food writer, author, cooking teacher and producer based in Los Angeles and Tehachapi, California. She was born in New York, and raised in Tokyo, Kamakura, Los Angeles, San Francisco and Mexico City. Her stories and recipes have appeared in the Los Angeles Times, New York Times, Chicago tribune, San Francisco Chronicle, Lucky Peach, Saveur, Zester Daily and Bungei Shunju (a Japanese literary magazine). Pre-order her new cookbook Japanese Home Cooking: Simple Meals, Authentic Flavors