There’s nothing like fresh buckwheat soba dipped in dashi and a splash of soy sauce to make a perfect meal. Learn how to make these noodles in the countryside just outside of Sapporo. A local chef, with more than a dozen years of noodle know-how, guides your small group of no more than 10 people, through the soaking, kneading and cutting process. Make a mountain of noodles, slurp up some right there in the kitchen and then pack plenty to take back to Sapporo — no sharing necessary. Transport is included.
Your private taxi driver whisks you from your Sapporo hotel or the JR Sapporo station to an eco-tourism farming community just outside of the city of Chitose, located southeast of Sapporo. Arrive at either Chitose Fureai Farm or Iwamoto Farm, and meet your instructor, a local resident and mother with many years of experience preparing traditional noodle dishes. During your 2-hour cooking class, you’ll learn how to make soba from scratch. Soba, usually made from buckwheat flour, refers to any thin noodle, unlike udon, the thick white noodle. Learn about shin-soba, made with newly harvested buckwheat, giving it a sweeter flavor than regular soba. Served either chilled with a dipping sauce or in hot broth as a noodle soup, soba is one of the popular dishes you’ll find all over Japan.Following your instructor’s lead, soak two kinds of buckwheat with water and then knead and roll the dough. Learn the proper techniques for cutting the dough, and enjoy the fragrant scents wafting up as you slice it into thin strips. Then, taste the fruits of your labor with a dipping sauce with flavorful and seasonal ingredients. Delight in slurping up the light and fresh noodles — luckily, you’ll have made enough noodles to take back with you for a snack later on.Pack your noodles, bid your instructor farewell, and then board your private taxi that returns to you to Sapporo.Please note: A minimum of two people per booking is required.