This is a soba making experience plan that welcome beginners using fresh Hokkaido buckwheat flour. There are several steps such as blending buckwheat, kneading, trimming, stretching, cutting, etc., but the craftsman will teach firmly, so even the first person can make delicious soba! Freshly ground, freshly kneaded and freshly boiled, it's a exceptional soba making.

The self-sufficiency rate of buckwheat flour in Japan is about 20%, and the pure Japanese soba origin is very small quantity. Hokkaido has the highest production volume of buckwheat flour in Japan, a…