With Susanne Vögeli we make the Japanese noodles from buckwheat. The mock cereal does not contain gluten. The grain connoisseur shows how to make smooth soba from freshly ground buckwheat.
We also learn the simplified version with the addition of wheat flour. In addition, we learn exciting facts about buckwheat and Japanese food culture.
We enjoy our fresh soba in two variations: Cold as Zaru Soba and hot steaming in a strong Mentsuyu soup with the typical side dishes.
Vegetarians and vegans: please specify when registering.
Tuesday, 09 May 2023
CHF 155.00 incl. catering