Soba, Udon and Japanese Cooking Workshops:

We are now planning to take place various soba, udon and Japanese food cooking classes. Here is the class record listed below that we have done in the US.


Listing of classes:


Easy Handmade Soba For Beginners (SBS)

1 session fee: $85

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Fresh homemade soba noodles are delicious. Learn to prepare them from scratch. We will show you how buckwheat seeds transform to flour. We are using fresh organic stone-milled buckwheat flour from Japan, which was harvested this autumn. We will show you how to cook the soba so it has "koshi" good texture, and you will also find out what to do with the leftover soba water. Students will take home their own soba and 250 grams of premium soba flour, so you can practice making soba at home. We recommend that you take a number of classes if you wish to improve your soba making skills.

Soba with grated daikon radish, wasabi and sliced Negi in a cold dipping sauce and walnut dipping sauce will be served. We will use Nihachi -- a flour combination of 20% wheat flour and 80% soba flour.

Soba Brush-up self training (SUS)* Prerequisite: Easy, intermediate, Kikouchi or professional soba class at Mazumizu.

1 session fee: $55

If you have already taken a soba workshop with us once, you are welcome to join our workshop for a brush up. Join the soba workshop with other students and watch the demonstration or you can work on your own, using our space and equipment. We don't give any technical support for the brush-up participants, so if you need some assistance, it is better to take SBS or SIS classes. The class fee includes 250 grams of Nihachi flour. The fee is $55. If you wish to use Kikouchi (100% buckwheat) flour, optional fee is $5.
All sessions will take place in: Santa Monica
Once payment is confirmed, you will be given directions by e mail to the home of Sonoko Sakai in Santa Monica.



[Go to Workshop List]


Intermediate Handmade Soba (SIS)

1 session fee: $100

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This is an intermediate soba making class, in which you will learn techniques in mixing, kneading and cutting soba noodles. During the flattening stage, for example, we will use several types of pins to press and handle the dough so it can be folded and cut with a soba knife. This class is suitable for those of you who have made soba before as well as first timers. Learn to prepare Cold soba with dipping sauce. We recommend that you take a number of classes, if you wish to improve on your soba making skills. We are using fresh organic stone-milled buckwheat flour from Japan, which was harvested this autumn.


Soba will be served in different style with a variety of ingredientes each time. We will use Nihachi - a flour combination of 20% wheat flour and 80% soba flour. There will be artisanal sake tastings.
All sessions will take place in: Santa Monica
Once payment is confirmed, you will be given directions by e mail to the home of Sonoko Sakai in Santa Monica.


Easy Udon Noodles Workshop (UBS)

1 session fee: $100

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In this hands-on workshop, you will learn how to make the popular "Sanuki-style" Udon, which are thick wheat noodles famous for its good texture and shine. We will show you how to knead, step, yes, that's right, we will step on the dough, then fold, and cut it into noodles. We will use "Iriko" (dried sardines) to make the dashi for the sauce.

The udon will bel served with a variety of toppings, including delicious pork belly slices, toasted crispy Age-tofu, Japanese herbs and Tokyo negi. You will get to take some dough home. Artisanal sake and a home made Japanese dessert will be served.

All sessions will take place in: Santa Monica
Once payment is confirmed, you will be given directions by e mail to the home of Sonoko Sakai in Santa Monica.



Udonsuki - Japanese Donabe Hot-Pot Cooking (JES)

1 session: $100

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•Udon suki

Udonsuki is a popular hot pot dish which was originated in Osaka. We will prepare the dashi with dried bonito and konbu seaweed. The hot pot will include a variety of seafood, including clams and shrimp, and seasonal mushrooms and greens. We will finish with handmade Udon noodles. This is a wonderful way to entertain in the wintertime. Artisanal sake and homemade dessert will be served.


Note: If you wish to learn how to make Udon noodles by hand, please also sign up for the handmade Udon Noodles class.
We will eat the cooked seafood and vegetables in the donabe first and finish the meal with the fabulous udon noodles served in the umami rich broth.
The session will take place in: Santa Monica
Once payment is confirmed, you will be given directions by e mail to the home of Sonoko Sakai in Santa Monica.


SPS#101011_A0930

Date: October 11, 2010, Monday Time: 09:30am-03:00pm

One Day Fee: $395

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•Tempra soba and Shellfish soba

Soba like sushi is one of the classic cuisines in Japan, enjoyed for its wonderful taste and its health benefits. We are pleased to offer it in the US again, the Professional Workshop in Handmade soba. In the session, Akila Inouye, Founder and Master Chef of the Tsukiji Soba Academy will demonstrate and share his soba making techniques with you. Sonoko Sakai, certified soba maker from the Academy will also be working with Akila. Premium organic stone-ground soba flour from Japan will be used. We will talk about the history and culture of soba and the many ways soba is enjoyed in Japan. Learn to prepare classic and modern dishes and toppings for soba, using various ingredients.


Focus: Handmade soba, Dipping sauces and Seafood and Tempura.

Artisanal sake tastings.

[Go to Workshop List]


What to bring to class:

Soba workshop: Head bandana or cap, apron, soft shoes (no open toe sandles), dish towel, a Tupperware to take home your handmade soba.

Japanese home cooking workshops: your kitchen knife, Head bandana or cap, apron, soft shoes (no open toe sandles), dish towel, a Tupperware to take home your handmade soba.


For more information, please contact Sonoko Sakai

E-mail address: sonokosakai@gmail.com

or by phone: 310-600-4263

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