Soba Making Workshop

Join us for a hands-on workshop of making soba—Japanese buckwheat noodles—from making the dough to cooking the noodles. Guided by expert instructor Kayo Bennett, this hands-on workshop guides you through every step of the process of teuchi soba (handmade soba), teaching you the traditional techniques behind this iconic Japanese dish.

At the end of the class, sit down to savour handmade soba paired with traditional dipping sauce for a taste of Japan.

Participants will take home their own handmade noodles, around 150 grams of noodles.

Allergy alert: Please note, while buckwheat itself is gluten-free, this workshop will use flour as a binding agent, so the noodles will NOT be gluten-free. The dipping sauce uses fish (katsuobushi / bonito flakes).

About Kayo Bennett
Growing up in Tokyo as the fourth generation of a 130-year-old Shinise (an established family-run business), Kayo often spent time in the kitchen assisting her father and honing her love for cooking. After graduating high school, she moved to Vancouver to pursue her culinary passion, gaining valuable experience working in several renowned restaurants.

Don't miss this unique opportunity to explore the world of soba-making with experts in the field.

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Host or Publisher Nikkei National Museum & Cultural Centre