Join Mutsuko and Sonoko for an informative talk on the history of soba, buckwheat milling and hands-on soba noodle making, using authentic Japanese noodle making tools; we will do tastings of fresh noodles with vegetable toppings.
Mutsuko Soma, Executive Chef/Owner Kamonegi Soba Restaurant in Seattle was nominated for a James Beard Award in 2017
Sonoko Sakai, author, noodle maker and cooking teacher. She has been instrumental in starting the grain growing movement in Southern California. Sonoko’s work highlights slow food, local and sustainable seafood and vegetables. Her noodles have been featured in KCET Migrant Kitchen, KCRW, Saveur. Her new book on Japanese Home Cooking will be published in the Fall of 2019.