[Kagoshima] Kagoshima: Kagoshima Soba Noodle Making with Local Ingredients

• You'll learn the process of soba making from scratch. (sieving, mixing with water, kneading the dough, shaping the dough, flattening the dough, rolling the dough, folding and chopping, and finally cooking) You even get to eat your freshly made soba at the end of course!
• At the end, you will receive a certificate of completion.

**【Sanryokan Handmade Soba Dojo.**】 We take great care in everything from stone grinding to boiling . The appeal of soba is that it is "freshly ground," "freshly made," and "freshly boiled." The buckwheat flour used that day is ground every morning in the stone mill at the Sanryokan Handmade Soba Dojo. The stone mill rotates slowly at a pace of 20 revolutions per minute so that the heat is transferred to the buckwheat kernels and the aroma does not escape. This attention to detail is the secret to enjoying the rich, fragrant whole-grain soba. Fukiagean serves two types of soba: rustic thick noodles and thin noodles. Usually, the smooth thin noodles are served cold, and the flavorful, chewy thick noodles are served hot, but customers can choose according to their preference.