Time for soba?
When the weather warms up, I start to think about soba. And just in time, Los Angeles Times regular contributor Sonoko Sakai is offering one of her series of soba-making workshops at the Japanese American Museum downtown.
The class is June 30 and will cover making soba by hand, using artisanal stone-milled soba flour from Japan and authentic tools. Participants are advised to wear closed-toe shoes with soft soles and to bring an apron and a container to take their noodles home.
The class is $75 for museum members and $85 for non-members. Reservations are required as the class is limited to 12 students.
Sakai says the soba will be served in the classic way: "cold with fresh soy-based dipping sauce, toppings and spices." Doesn't that sound good?
-- Russ Parsons
Photo credit: Kirk McKoy/Los Angeles Times