Make soba using fresh, stone-milled artisanal flour from Japan and authentic soba tools. This soba will be served in the classic way: cold with fresh soy-based dipping sauce, toppings, and spices.

Soba is a type of noodle traditionally made from buckwheat flour, or a combination of buckwheat and wheat flours. In Japan, many people celebrate special occasions by eating soba. For example, many celebrate New Year’s Eve by eating toshikoshi soba or when moving into a new residence, people will serve their new neighbors hikkoshi soba.

Wear closed-toe shoes with soft soles. Bring an apron and a Tupperware container to take home your soba. $64 members; $80 non-members. Includes museum admission. RSVP early, 16 participants max.

12/6/19: 1 space is now open, available on a first-come basis. Once it is filled, if you would like to be placed on a waitlist, please email visitorservices@janm.org to be notified if more spaces open up.

Following this workshop, join us for a Food Demonstration and Book Signing with Sonoko Sakai. Seats are limited, RSVP for this program separately by using the link above.

Current JANM Members: Please register or sign in to receive your member discounts. Discounted prices will automatically appear after you add items to the shopping cart.