When: Sat., Aug. 17, 3 p.m. 2013
With Sonoko Sakai, a Japanese home cooking instructor and founder of Common Grains, we'll review the Japanese pantry, and how to make and serve Soba, the traditional hand-rolled and cut buckwheat noodles. . The class will prepare the soba two ways, cold with soy-bonito dashi dipping sauces and served hot in a broth. Students will take home soba and dipping sauces/broths. Please bring a container to take home the noodles. Menu: Cold Soba (zaru soba) with grated daikon radish and sliced Negi with cold soy bonito dipping sauce&walnut soy bonito sauce. Hot soba served with duck, ginger and Japanese herbs.