Soba Making Class Tokyo
People in Japan enjoy eating noodles on a daily basis. Noodles come in a range of sizes for different uses. There is a variety of noodles available in restaurants, cafes, from street vendors, and vending machines in Tokyo and throughout Japan. Making noodles is a part of a cooks routine. The Japanese emphasize freshness when creating dishes, and the same attitude holds true for noodles. The taste of stale manufactured noodles cannot compare to the flavor of freshly made traditional Japanese noodles. The most popular styles of noodles include ramen, soba, udon, hiyamugi, harusame, somen, shirataki, and tokoroten. Most of the noodles are made from wheat flour. Outside of Japan, ramen is the best known of the noodles. However, the popularity of Japanese cooking is on the rise. More people discover the distinct taste of authentic Japanese noodles every day. If you cannot visit Japan to sample the traditional noodles, seek out Japanese restaurants and Asian groceries.
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Most Japanese noodles are made with wheat flour, but Soba is made with buckwheat or a combination of buckwheat and wheat flour. Make your fresh noodles with this recipe.
2 cups buckwheat flour
1 cup Kamut or all-purpose flour
1 cup hot water
Semolina flour or all purpose flour for use in dusting
Mix buckwheat and Kamut in a large bowl adding water gradually. Knead. If the dough becomes sticky add flour, and if it is crumbling add water. Knead until dough is smooth and soft. Add water if cracks surface. Make sure you add a dusting of flour to prevent the dough from turning into a sticky clump. Now roll out the dough. Always roll from the center towards the outer edges. Make a rectangle of the dough and fold into thirds as you would fold a letter. Coat with semolina or all-purpose flour. Cut the noodles into ¼ inch strips. Toss with more flour to prevent sticking.
To cook put in a large pot of salted boiling water. Cook for one minute. When the noodles are done rinse under cool water to remove excess starch and prevent sticking. Serves 4.
Japanese Noodles in Tokyo
Guests at the Maikoya Tokyo have the opportunity to experience a variety of authentic Japanese traditions through the cultural center. Activities range from creating a flower arrangement (Ikebana) to Sake Tasting and more. Residents and visitors alike love learning how to cook traditional Japanese noodles at the Maikoya Tokyo. An experienced instructor will teach you the history behind Japanese noodles and the properties and uses for each kind. Then the teacher will guide you through the steps to make authentic Japanese noodles. The instructor will explain the details of how to create the delicious noodles and the foods that go well with each one. You are helped into a kimono before entering the authentic Japanese kitchen. The teacher will educate you on the types of noodles including, ramen, somen, udon, shirataki, hiyamugi, tokoroten, soba and harusame. You will discover why most Japanese eat noodles at least once a day. Perhaps best of all you get to sample your noodle making skills.
• Visit the cultural center, Maikoya Tokyo to learn about Japanese cooking.
Cooking classes taught by expert instructors.
Put on separate kimonos as a cultural experience.
• Discover the different types of Japanese noodles.
• Cook the noodles in an authentic Japanese kitchen.