Question 1

What can we expect from this workshop?

Accepted Answer

Expect to receive recipes and instructions so you can gather the ingredients and tools in advance. We will have about an hour of cooking time, including orienting to the cultural elements of the food, followed by a half hour of eating what you made.

Question 2

Will you accommodate gluten-free and vegetarian diets?

Accepted Answer

Yes. Gluten-free folk can use 100% buckwheat soba noodles, available online and in Japanese or Asian markets, and tamari in place of soy sauce. Vegetarians may substitute dried shiitake for the katsuobushi (dried fish flakes) in the dipping sauce.

Question 3

Who is organizing this cooking workshop and why?

Accepted Answer

I am Kori Kanayama, a native of Japan and a community farm chef in Grass Lake, Michigan, always hungry for good food. I help curious non-Japanese eaters recreate authentic Japanese flavors! I planned the workshop to make simple Japanese food with my faraway friends. Join us!

Cold Soba on an Autumn Afternoon

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Join Us for Cold Soba on an Autumn Afternoon!

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