Put the Soba you made together with the Tempura made from Izu’s specialty Agelica, make a delicious dish of your own.
■ An outline of Soba-making
Orientation → grinding Soba seeds with stone mills → Soba-kneading → tasting
※ We will move to Restaurant Akazawa for tasting.
■ Reception
Please gather at Kannon Tei 10 minutes before the course starts.
※ If you don’t show up before the course starts, you won’t be able to join the course.
■ Attention
※ If you are allergic to Soba or wheat, please refrain from application or entering into the workshop.
※ Please gather at Kannon Tei 10 minutes before the course starts. You won’t be able to join the course half-way.
※ Minimum age required is 7 years old.
※ Children alone cannot join the course. A guardian is required for children participants.
※ Since the course involves using sharp knife, please be careful not to hurt yourself.
※ You have to be above 12 years old to use a knife in the course.
※Due to the quantity and process involved, it is difficult to prepare soba noodles individually. Therefore, our soba-making experience is conducted with two or more participants sharing one bowl and taking turns. Each group can have up to approximately five participants.