While in Nagano Prefecture a few weeks ago, we learned how to make soba noodles from scratch. I’m not going to provide commentary, so you’ll have the same semi-clueless, watch-and-mimic experience as me:
Got it? Now time to eat! They cooked up our noodles while we headed downstairs to the restaurant.
A satisfying feast.
Saké Puppets 
I love this post. The tools you use are too cool, so big! The rolling pin reminds me of the one I use to make ravioli. I went to a hardware store because I couldn’t find one in a regular kitchen goods store.
that’s pretty cool! I’ve been intimidated by making noodles (of any type) because I assumed one had to have all sorts of fancy equipment/pasta making machines/etc…glad to know that’s not necessarily the case! maybe I’ll attempt to mimic after you 😛
You get to have the greatest experiences!!!
Sashiko classes – soba classes – jealous x 1000.
Love soba noodles and these look delicious.
Great photographs – love the aprons – love the floor cushions – it’s all good.
I’ll be they are gluten-free, too! “Soba noodles are such a tease. The traditional Japanese version of soba noodles is made with buckwheat flour and is naturally gluten-free. Unfortunately for those of us who can’t eat gluten, most versions of soba found in the U.S. are made with wheat flour.
http://aglutenfreeguide.com/spicy-gluten-free-soba-noodle-and-lamb-recipe.html
This was 100% buckwheat, but many of the soba noodles for sale in Japan include wheat flour. We saw someone selling 100% soba, but they meant “100% made in their store,” not 100% buckwheat. Tricky noodle makers.