①No flour (soba making experience made entirely from buckwheat flour)
・No flour or binding.
This Juwari Soba making experience & rice flour tempura plan is gluten free.
But in all its taste, aroma and texture, there is no compromise.
It is a traditional Japanese food with an authentic and powerful taste that overturns the image that gluten-free equals a meal to endure.
In fact, soba is originally a staple food culture in Japan that does not use wheat.
That is the “best gluten-free food” that is needed around the world right now.
② Gluten-free soba making is very difficult [few soba artisans can make 10% soba]
· Easy to dry and cut because no binding (flour) is used.It can also crack easily, so speed is more important than a normal buckwheat noodle making experience!Please help us when you join us!
· It is also susceptible to temperature and humidity.Even with soba made from wheat flour, the details of soba making itself are important, such as temperature, humidity, and the process of making soba flour.
・Originally, buckwheat making can be stabilized by using flour.The soba noodles from this experience can be made with the finest soba flour from Hokkaido, so even the soba can be made deliciously and without cutting.
③ Experience traditional Japanese soba culture
・Soba culture since the Edo period (around 1600)
・There are different ways to strike depending on the region and era
➃Soba making is not the only experience [How to eat soba]
・ Our special soba sauce made from soup stock (only kelp is used for soup stock)
・The tempura is made by Japanese food craftsmen.By using rice flour, gluten-free tempura is made.Rice flour can be harder to coat than regular tempura flour, but the craftsmen make sure it is finished in the same way as regular tempura.
・ Wasabi is also made with natural Hokkaido mountain wasabi.
Learn how to add dipping sauce and eat soba
・ Because it is a real soba restaurant, you can understand the real taste
Learn about the culture of sobayu
⑤ Peace of mind learning at a real soba restaurant
・Because soba making is the domain of the craftsmen, there is no experience of soba that can be done at real soba restaurants even in Japan.
Because it’s not as easy as letting other people into the realm of craftsmen or learning to make soba!
You can rest assured that our shop is supported by craftsmen who have been making soba for a long time.
・Since it is not a tourist facility, you can learn how to make real soba and eat soba
・Our chefs are (there are soba artisans who can make a variety of buckwheat flours such as 20% wheat flour 80% buckwheat flour, 10% wheat flour 90% buckwheat flour, 10% buckwheat flour, etc.)
