A Soba Noodles Class in Tokyo

Kian Chang

Wed, 3 Mar 2010 11:45:14 GMT

I make my noodles by myself.but soba more complex than i imagine.it"s cool to try them onetime.

yodiasi

Sat, 13 Feb 2010 22:16:39 GMT

Encantada por haberte encontrado! Tus art�culos son estupendos y sobre todo los que hablan sobre Jap�n y sus t�cnicas culinarias. Me encantan. Y gracias a Ricardo por traducirlos.
Un saludo.

fx

Mon, 11 Jan 2010 21:43:03 GMT

Not sure which one we took but call Mr Inouye, he is very nice and speaks good English.

charis

Sun, 3 Jan 2010 10:20:07 GMT

I"ve visited the website and there are a number of different class options I was wondering which was the one you took?

fx

Tue, 25 Aug 2009 09:36:15 GMT

Yes, the knife itself makes it worth pursuing!

mark

Sun, 23 Aug 2009 04:53:01 GMT

Thanks for that- beautifully photographed and entertaining. Been trying to decide if I want to atempt making these things myself. Think it"s worth a go! Have to work out something with that awesome knife....

fx

Mon, 10 Aug 2009 22:18:36 GMT

Mary Beth I don"t think you can actually make soba noodles with 100% buckwheat flour, they would break I think. Trying to make them at homes yourself just like a Japanese soba chef? Well you"ll have fun but it"s really hard and quite impossible if you don"t have the right tools. However you can do Pizzocheri (check my other article) they are really easy to do home.

Mary Beth

Sun, 9 Aug 2009 03:10:28 GMT

Thank you very much. I enjoyed your soba adventure very much. I love soba noodles - 100% buckwheat and they are crazy expensive. Now I know why.
Your pictures and text were so well done. I may have to try this at home. Is that crazy?

fx

Sat, 21 Mar 2009 09:24:04 GMT

Isn"t it captivating?

Darlo

Fri, 20 Mar 2009 13:32:40 GMT

This was a great article. I saw a guy in Namba (Osaka) today doing this infront of his restaurant.

fx

Thu, 19 Mar 2009 15:07:54 GMT

It is difficult!

Denise Wong

Sat, 14 Mar 2009 05:26:20 GMT

i would love to eat this dish i tried makeing it but it wouldent come out but i looks great.

fx

Fri, 27 Feb 2009 15:25:52 GMT

Thanks for your visit, I hope you get to try making soba at home some day!

zlamushka

Wed, 25 Feb 2009 11:20:06 GMT

This is absolutely the best how-to article I have read in ages. THank you so much, I am amazed, i feel like i ould so make them right now :-) Great post, bookmarked.

fx

Wed, 21 Jan 2009 15:42:06 GMT

Thanks Mary, but I worked right under the master Sobatician"s eyes!

Mary

Tue, 20 Jan 2009 14:52:23 GMT

What a wonderful cooking adventure!!! Thank you for sharing it with all of us and as always,for taking those spectacular pictures. I think that your soba turned out great for your first time!!!

fx

Fri, 16 Jan 2009 04:04:31 GMT

Thank you John!
This particular article was one of my very first and I used a Nikon D80. Today I"d use a D300 or another of these new cameras (D800, Nikon D3, Canon EOS 5D Mark II) which have superlative high ISO performance, or just an off camera flash like explained on Strobist.com

John McCann

Fri, 16 Jan 2009 03:57:40 GMT

Thanks for the site and the information. It"s very well done.

I have a question on your camera work. What sort of camera do you use and how do you get those low-light shots (I can"t imagine the Soba making kitchen lighting is ideal for photography ;-))?

From the background it doesn"t look as though you"re using a wide aperture so I"m very curious.....

Thanks

fx

Thu, 4 Dec 2008 08:22:43 GMT

Mochi, I am really glad my article helped you find Mr Inouye"s door - he is a gentle man, isnt"he?
Have you tried making soba at home?

Mochi

Wed, 3 Dec 2008 17:18:00 GMT

Based on this post we took a private soba making course at the Tsukiji Soba Academy. Mr Inouye speaks excellent English and was really quick to answer our inquiries via e-mail. Basically we could pick the date & time for our course (it was supposed to be about 3 hours but we enjoyed the thing so much that we ended up spending some 5 hours at the school). We also couldn"t resist stocking on the equipment (soba knife, rolling pin, soba cutting board, soba flours). The price of the course wasn"t too bad either, given the private hands on instruction and all the information we got! Strongly recommended, if you want to experience something different on your trip to Japan.

fx

Thu, 13 Nov 2008 13:43:26 GMT

Xavier, this is a really cool tip, I"ve been meaning to learn chinese noodle making for years, but had no clue where to begin. Do you know if they give noodlemaking lessons? Do they speak anything but Chinese? Thanks for the tip!

Xavier

Thu, 13 Nov 2008 12:12:56 GMT

You have to learn how to make chinese noodles now and I guess you will master most of the pasta techniques of the entire world ! I never had the chance to get real hand-made chinese noodles here in Switzerland nor in China but I did in Paris. Really impressive though to see how a small piece of dough is elongated into a ten meters noodle with only hands weaving. Next time you go to Paris, give it a try : "Les Pates Vivantes", 46 rue du fg Montmartre, M� Gd Boulevards. It seems they are the only ones in this part of the world to make chinese noodles from scratch in front of you. A bargain !

fx

Tue, 19 Aug 2008 10:31:04 GMT

Amarnath, thanks, indeed I love to show everything step-by-step, much of the beauty is in the making.

Amarnath

Tue, 19 Aug 2008 03:07:05 GMT

The best thing about your blog is the way you"ve explained using pics... gr8 work thanks!!!

hd laun

Sat, 2 Aug 2008 15:28:04 GMT

All very well -- but have you any idea where can I get buckwheat flour in the US of A?

andre dulay

Wed, 21 May 2008 19:20:26 GMT

Greetings! i was bowsing on the net trying to look for scholls in tokyo that offers short courses of cooking. Finally i got into your site, and its really grest to see al the pictures that you posted about soba noodles making. anyways woul you recommend any school that offers short couses? Thank you and I hope to hear from you soon.

sunao sato

Tue, 6 May 2008 04:47:42 GMT

I am looking for the books about buckwheat noodles that were written in English.
Are there any kind of Japanese traditional buckwheat noodles"s books in your storeage?

Mochi

Tue, 18 Mar 2008 14:42:46 GMT

Thank you for an absolutely wonderful & informative post! The photos are just great!

fx

Sun, 9 Mar 2008 04:33:31 GMT

T"surakmaat, I"m sure that you can find enough good fish in San Francisco to make very valid sushi! For the soba, it"s a difficult art but if you long for homemade pasta I"d recommend you start with Italian pasta. And if you love buckwheat pasta begin with Pizzocheri (see my other article), they are a breeze to make. Then you can graduate to soba making - a good reason to come back to Japan if you need any!

T'Surakmaat

Sat, 8 Mar 2008 08:46:37 GMT

Just got back from Tokyo, went to Tsukiji to see the morning tuna auction, we went to a sidewalk cafe and bought soba/tempura (ebi) soup and it was unbelievably tasty! now of course I"m trying to find all the ingredients back here in San Francisco to duplicate that "soba feeling". Your article was very informative, and if I had the time, I"d enroll in Inouye-san"s academy! thanks for this well thought-out, very detailed article. For now, I"ll just remain a heretic and go with soba bought in the Japantown area here. Don"t hate me. Peace and Long Life,T"Surakmaat

fx

Tue, 19 Feb 2008 14:09:36 GMT

Steven thank you for visiting my blog!

steven salkow

Tue, 19 Feb 2008 11:30:19 GMT

Great article. Very informative. Splendid photos

Linda

Tue, 29 Jan 2008 00:35:24 GMT

Hello- Hajimashite Yoroshiku onegaishmasu, My name is Linda. I currently work as an engineer in the US- I am intersted in noodles and would like to move to Japan for personal and family reasons. I have always been intersted in learning more about noodles and pastas (somen is one of my favorite meals). I can speak minimal Japanese - would you know of any jobs that might be available in noodle shops or would I be able to gather more information about your course (in English? - it seems your site is mainly Japanese). Thank you. - Rindayori

Kathleen Bailey

Wed, 16 Jan 2008 13:37:58 GMT

I liked reading the soba article, but I don"t want to learn how to make the noodles. I would like a class, in English Language, but in Tokyo, on Japanese cooking. Any other cooking schools there that you know about?

Lama

Sun, 13 Jan 2008 13:05:51 GMT

The Japanese love it cold. And me too. I think have it cold brings out the freshness of the noodle.

Melanie Minduik

Tue, 18 Dec 2007 20:58:53 GMT

Hi, My friend and I are interested in taking a soba making lesson. How much is it, how long is the class, when is it offered?Mel

james

Wed, 28 Nov 2007 09:23:34 GMT

About eating soba cold:1) Good soba should be eat cold, so you can get the consistent texture mixed with the dipping sauce.2) Corollary of 1); soba is man"s food, verses udon as woman"s. Once soba is served(especially in a hot bowl of soup), you have to finish it quickly so it won"t become mushy. Hence, when table manner is under consideration, udon get upper hand.

Roger Pigozzi

Tue, 13 Nov 2007 19:06:42 GMT

Great article. very easy to under stand.could you tell me where i might pruchase a soyba machine, sorry our volume here at UCLA is too much to make by hand, it would need to be UL and NSF approved.thank you,Roger Pigozzi; C.E.C

Gootch

Mon, 5 Nov 2007 06:07:33 GMT

As a half-Jap growing up in the US, cold soba noodles and Mom"s special tsuyu were a summer food staple. Even now, in Okinawa, I eat such soba at least once a week as comfort food. Some soba contains yam flour (zarusoba), which changes the texture and taste. Green tea soba (matchasoba) is exquisite, especially with a quail egg (uzura no tamago) in the tsuyu.YUM! I might take a trip up to Tokyo and learn how to make soba! Awesome entry!

gari

Mon, 22 Oct 2007 00:39:45 GMT

This is a great tutorial thanks!

Macha

Wed, 17 Oct 2007 04:47:11 GMT

Cold soba are very tasty during the hot and humid summer days. They couldn"t possibly as tasty hot then.

rty

Mon, 8 Oct 2007 00:55:59 GMT

Excellent web site I will be visiting often.

zack

Tue, 2 Oct 2007 22:25:37 GMT

Looking for information and found it at this great site�

Smit

Sun, 30 Sep 2007 04:36:42 GMT

Pretty nice site, wants to see much more on it!

Bill

Sat, 29 Sep 2007 07:27:19 GMT

This is a great tutorial thanks!

candylover

Mon, 17 Sep 2007 02:02:36 GMT

Hello, great site. I found here many interesting information. Thank you very much!

Rob Bright

Sun, 16 Sep 2007 05:38:56 GMT

Having just come back from a trip to Nagano (an area reknowned in Japan for it"s soba) I have to say - cold soba noodles with the tsuyu, the traditional name of the dipping sauce, is very refreshing, if not a little overpowering. A perfect summer dish in the scorching humidity of mid-summer Tokyo.Making them can take anywhere from 1 hour to 2 hours - simply because, as the writer says, you have to be delicate with them, not like pasta making.Worth trying and making and just remember - the thickness width is only a recommendation. In Nagano, they had them thinner and fatter, longer and shorter than the measurements above.

mason

Sun, 9 Sep 2007 16:53:01 GMT

Great site!

ricko

Sat, 8 Sep 2007 02:48:26 GMT

Excellent resource you"ve got here! Will definetely be back!

poiu

Mon, 27 Aug 2007 16:49:10 GMT

This is a great tutorial thanks!