Soba Noodle Making Lesson with Professional Instructor at Yushima

I experienced making soba for the first time in my life. I have made udon before, but have not made soba. Since I had a chance in Tokyo, I participated in it. As soon as I arrived at the soba shop, I wore the happi coat and felt as if I were a master of making soba. I was surprised that the instructor this time was not a trainee teacher but an fully certified professional. I learned about the types of soba, conditions to make it, and methods of production for the food I normally eat without thinking. I learned how to mixing the flour, roll the dough, and cut it, each step taught in depth by the instructor. Eating my own soba right next to Yushima Tenjin made it taste so good. I got a recipe from there which doesn't seem too difficult to make, so I will try it at home. As they even showed me how to eat properly, I can no longer eat them in a usual messy way! My mom was there, too, and she and I were very happy that we got plenty to take home. <Translated by Veltra.com>