Baking and cooking school

Soba - Japanese buckwheat noodles

With Susanne Vögeli we make Japanese noodles from buckwheat. This mock grain contains no gluten. The grain expert shows us how to make smooth soba from freshly ground buckwheat.

We also learn the simplified version with the addition of wheat flour. We will also learn interesting facts about buckwheat and Japanese food culture.

We enjoy our fresh soba in two variations: Cold as zaru soba and hot steaming in a hearty mentsuyu soup with the typical side dishes.

Vegetarians and vegans: please specify when registering.

All dates

Date
Tuesday, February 10, 2026
18:00-21:00

Language
German

Venue
museum Mühlerama
Seefeldstrasse 231
8008 Zurich

Course management
Susanne Vögeli

Cost
CHF 165.00 incl. meals

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Susanne Vögeli

is a cook and cookbook author. At Raum Acht in Aarau, she explores the diversity of food, develops recipes and hosts tasting rounds. On her blog Elisabeth Fülscher neu gekocht she renews recipes of the classic cookbook. She is the editor of the Fülscher cookbook (2013) and the cookbook and reader "FÜLSCHER heute" (2022). For the Mühlerama Susanne Vögeli dealt intensively with all kinds of cereals. In her courses, she gives us insight into her experiences.