All Reviews for Soba and Noodles Making

Wakana-san was amazing!
Such an amazing cultural experience. I went with my family...2 grandparents, 2 parents, 2 children (9yo, 11yo). We let the children do the "work" for udon making, and Wakana was so patient! She speaks English clearly, and easily understandable. The steps were easy to do for the children. While we were waiting for the udon, Wakana showed us how to make different origami. After, we got to enjoy the delicious udon! We are excited to make udon at home!

We all had a lovely time and our sensei was excellent. She was so patient and kind. Highly recommended. We learnt how to make udon noodles and look forward to using our new skill at home.

I took this class in Nov with the hope of learning about Udon making and Japanese culture. I got both. Wakana is a delightful host. She taught me how to make Udon noodles, which is easy and I have have made them since I have been home with great success. She also is a patient teacher with Origami. Take this class you won't regret spending time learning a new skill.

We had a great time with Wanaka making Udon noodles and origami. My 8 year old was very excited to make pikachu origami! We enjoyed stomping on the udon dough and we also picked up a couple of beautiful pairs of origami earrings Wanaka made herself. Highly recommend!

I really liked my lesson in udon making and origami and the good talk with Wakana sensei. It was easy going and fun and still I learnt a lot. Surely I will try to make udon noodles again in Germany.
It was a good way to enjoy a couple of hours in Tokyo in a good atmosphere. Thank you, sensei.

It was a fabulous experience! The taxi driver, Kirohara, was very professional and came to our hotel with our names on a big card so we could identify him. We enjoyed the beautiful scenery along the way. We knew a little bit of Japanese and Kiyohara taught us some new Japanese vocabulary on the way to the farm. We were greeted by Tada and his wife at their store with the soba making class in the room towards the back. It was a hands on class and so much fun:) Tada taught us how to mix and roll the wheat flour by hand into the right consistency for the soba noodles. He carefully showed us how to roll and cut the noodles. Then we rolled and cut the noodles. After, they cooked the noodles creating a hot noodle soup and also a cold noodle soup dish, along with some tempura item. So delicious! Kirohara was so sweet to take pictures for us while we made the soba noodles. When it was time to go, Tada waved good bye from his door until we could no longer see him. What a great trip and activity!!

It was such a lovely unique way to spend the day. Even with the language barrier we all got along and understood each other perfectly. I would highly recommend this to any food lovers out there who are open to meeting new people. Everyone involved was incredibly helpful and friendly and the food was delicious.

If you like ramen, you'll really enjoy this event. Standing in the kitchen and racing the clock to prepare the perfect bowl as the noodles boil really gives you a sense what goes into running a ramen shop and all the work that goes into it. The lecture parts gives you an idea of how shop owners think about putting their stamp on this highly competitive multi-million dollar industry.

My friends and I enjoyed learning how to make fresh soba. We got to taste our food we made, both hot and cold. You even get to take some of the soba home, but since we were traveling internationally, we were unfortunately not able to keep it. I wish we could learn how to make the dipping sauce that goes with the soba. The curry flavored daikon pickles were delicious!

The taxi driver, the farmer's wife, and her assistance were extremely nice. Since they only speak Japanese, it helped to have some Japanese language knowledge. We would be interested in participating in another cooking experience again.

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>