Baking and cooking school

Soba - Japanese buckwheat noodles

with Seri Wada

Much less well known in this country than ramen, soba made from buckwheat is a typical Japanese dish and has a centuries-old tradition dating back to the Edo period. The term "soba" refers to both "buckwheat" and the noodles made from this gluten-free pseudo-cereal.

In comparison, ramen made from durum wheat, originally from China and therefore also called "shina soba", has only been established as part of Japanese cuisine since the middle of the 19th century and has spread from there all over the world. 

In this course, Seri Wada will teach us the sophisticated technique for making noodles from 100% buckwheat flour, as well as a simplified version that includes wheat flour. We’ll also gain fascinating insights into the unique characteristics of buckwheat and Japanese food culture.

We enjoy our freshly prepared soba in two ways: cold as zaru soba and hot in a hearty kaketsuyu soup with the typical side dishes.

Suitable for vegans/vegetarians - please specify when registering.

All dates