Learn Soba Making Straight From The Master

 in the last decade, as the Japanese food craze began to take root in NY,
soba (buckwheat) noodles have become a common food item in the
city. Soba, like many other types of Japanese cuisine, is well-regarded
as healthy and the distinct flavor of soba has also become a more popular
ingredient in modern western cuisine. Now with the soba making class offered
at Soba Totto, where master soba maker, Mr. Shuichi Kotani will give
you hands on training, so that you can always have quality soba right in your
own home.The soba making class is a semi-private (approximately 3 people per
class), two and a half hour lesson. The class covers the history, nutrition,
and hands-on training on how to make soba from scratch that includes
the steps, kone (kneading), tatami (rolling), and kiri (cutting). Because soba
flour does not include gluten, it is one of the hardest noodles to make by
hand. In fact, during the process, soba must be allowed to absorb moisture
equally and then be kneaded into the shape of a chrysanthemum flower
which is said to be the most difficult aspect of all. Despite the challenge, Mr.
Kotani, believes “Once you know this method, you can make any noodle in
the world.” At the end of the class, students can take with them, their own
hand made soba and Mr. Kotani’s special sauce and spice in addition to a solid education that
will come in handy for a lifetime. For the class, you can choose from two
time slots, 9 am-11:30 am, and 12 pm -2:30 pm on Sundays. In addition to his
classes, Mr. Kotani has also developed a hand-made and beautifully designed D.I.Y.
soba making kit for beginners, that allows anyone to make soba in their kitchen.