Soba – Japanische Buchweizennudeln
Mühlerama, Riesbach
CHF 165.00 inkl. Verpflegung
About
A cooking course in the baking and cooking school of the Museum Mühlerama about soba, typically Japanese buckwheat noodles with a centuries-old tradition. The course is led by Seri Wada, who teaches the technique for making noodles from 100% buckwheat flour as well as a simplified variant with wheat flour. Participants also gain insights into the characteristics of buckwheat and Japanese food culture. The freshly prepared soba are enjoyed cold as zaru soba and hot in a rich kaketsuyu soup; the course is suitable for vegans and vegetarians.
Written by a model, sources: muehlerama.ch
Dates
Venue
Mühlerama is in Zürich’s Riesbach.
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