Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Soba class, straight from Tokyo [Updated]

Soba

Akila Inoue teaches the art of making soba at Tsukiji Soba Academy, the school he founded in Tokyo. But for one weekend in October, he will be demonstrating how to make the Japanese buckwheat noodles here in L.A. Inoue will conduct three workshops, teaching the artisanal way of making soba by hand. You will learn how to knead and cut soba and get the chance to slurp your delicious handiwork too. 

Classes take place on Saturday, Oct. 24, in Santa Monica at a to-be-announced location and on Sunday, Oct. 25, at Tortoise store in Venice. The fee is $65 and includes ingredients; reservations are required and must be made by Oct. 15. 

Tortoise, 1342-1/2 Abbot Kinney Blvd., Venice. For more information, go to www.tortoiselife.com or www.cooktellsastory.com/whatscooking.htm, or call (310) 600-4263 or (310) 396-7335.              

-- Betty Hallock

Updated at 10:34 a.m.: An earlier version of this post stated that a Saturday class would be held at Tortoise General Store in Venice; the Saturday class will be held in Santa Monica.

 
Comments () | Archives (4)

The comments to this entry are closed.

Inoue stopped in Dallas on his way to L.A. and did a demonstration on Tuesday night at noodle house Tei An:

http://www.pegasusnews.com/news/2009/oct/21/soba-making-class-tei-tuesday/

Mr. Akila Inoue, Greetings from Newport Beach, south of L.A.
Misaki Kawajiri, an old friend of mine in Tokyo, sent to me the information re. your upcoming classes in Santa Monica. I used to enjoy good quality Shinshu soba whenever spending summer days in Nagano-ken. It is my great regret that I won't be able to attend the class (or to be on the wait list) since I am already committed to an annual convention to be held in Anaheim that weekend. However, I will stay alert for any publicity about your mission.
Ryo Thomas Urano

Hi Brandon G,

It's been a long time and it was nice to have your warmest comment for here.
I'm really happy to be in L.A. in the late October hopefully to bring some new quality soba flour with for sharing the great time to make hand made soba together.

I'd happy if I could serve the fine soba for all in L.A. in the sessions.

Many thanks!

Akila Inouye from Tokyo

I took Mr. Inoue's professional level class in Tokyo earlier in the year and it was wonderful. He's a great teacher and his method is fullproof. I highly recommend anyone who's interested in soba, or Japanese food in general, to take advantage of this opportunity. We worked together on his English notes for soba making and he has showed incredible enthusiasm for teaching foreigners at his school in Japan. I hope he gets a warm welcome here in L.A.. If he happens to bring premium soba flour from Japan to serve to the students you will be in for a treat. The aromatic soba that Mr. Inoue makes in Japan has no equal in Los Angeles.


Connect

Recommended on Facebook


Advertisement

In Case You Missed It...

Video

Recent Posts
5 Questions for Thi Tran |  August 6, 2012, 8:00 am »
SEE-LA hires new executive director |  July 31, 2012, 9:34 am »
Food FYI: Actors reading Yelp reviews |  July 31, 2012, 9:16 am »
Test Kitchen video tip: Choosing a bread wash |  July 31, 2012, 6:04 am »

Categories


Archives
 


About the Bloggers
Daily Dish is written by Times staff writers.