A Stubborn Old Man’s Soba-Making Course
A “Handmade Soba-Making Course” is held everyday (from 14:00 on weekdays, and from 10:00 on weekends).
The variety of soba taught is known as “Nihachi Soba”. Under the mentorship of a soba-making master, you will mix the flour, knead into dough, roll out the dough using a rolling pin, and cut the soba by yourself.
The moment you eat the soba is sure to be unforgettable! “How tasty handmade soba is!” You will be pleasantly surprised. Why not experience the joy of soba-making?
Tsukushi’s recommended plan is a soba-making course with a banquet. Enjoy seasonal food, such as nabe (a hot-pot dish), and your own soba at the end! Alcoholic beverages are also available, so please choose this course when participating with a few people or in larger groups. Feel free to participate in the soba-making course at Tsukushi with your friends, family and co-workers! Beginners are welcome!
4 Major Points of Tsukushi’s Soba-Making Course
(1) Beginners are welcome.
Seasoned instructors will coach you carefully!
(2) Soba soup and one drink are included.
Both are included in the participation fee (3,500 yen).
You can choose either alcoholic beverage or non-alcoholic beverage.
(3) There is nothing to bring to the course.
All required items are prepared by us!
(4) Introducing our original Tsukushi Banquet Plan!
Why not try this recommended all-you-can-drink plan featuring seasonal food after the soba-making course? The banquet soba-making course starts from 7,000 yen
■ Soba-Making Course Schedule
Weekdays: 14:30 -, 18:00 -
Weekends: 10:00 -, 14:00 - (no nighttime course)
■ Participation Fee
3,500 yen (material fee, soup and one drink included!)
*Tsukushi’s recommended banquet course starts from 7,000 yen!
*A banquet plan without a soba-making course is also available from 7,000 yen. For more information, please email us!
■ For reservations and inquiries, please email us!
*You can either eat the handmade soba at Tsukushi or take it home.
*Email us to make a reservation.
*Please pay the participation fee by cash on-site.
*There is no cancellation fee, but please contact us the day before taking a course in case of cancellation.
Q: I have never made soba before. Is it okay for me to try?
A: Of course, it is okay. In addition to the soba-making master, there are many instructors who can coach you carefully. There are many participants who come to Tsukushi to try soba making for the first time.
Q: What is “Nihachi Soba”?
A: It means that the ratio of thickener flour (flour) and buckwheat flour is 2:8 (ni:hachi in Japanese). In the handmade soba-making course, Nihachi Soba is made.
Q: What kind of people participate in the course?
A: Most participants range from their late thirties through fifties. The ratio of men to women is around 7:3. There are more men, but there are women who have passed the 2nd dan of the soba-making test!
Q: Can I eat the handmade soba on-site?
A: Of course! You can boil the soba and eat it in a colander. You can also take home the leftovers.
Q: Can I participate alone? How long does the course take?
A: Of course, participating alone is okay. There are many people who participate in the course by themselves at first. The course takes approximately one hour.
Q: How many people can participate at once?
A: Around 12 people. Participants take turns, so the course will take approximately two hours when there are 12 participants.
Q: What do I have to bring?
A: There is nothing in particular you need to bring. We will lend you an apron. (It is convenient to bring your own towel in summer!)
Q: I’m 60 years old and retiring this year. Can I participate in the course?
A: Of course! There are soba making students age 60 or above.
What is “Nihachi Soba”?
Although there are various theories regarding the origin of the name “Nihachi Soba”, the following two theories are more or less considered to be the leading theories. The “price theory” is the idea that the price of a bowl of soba used to be 16 mon, “2 × 8 (Nihachi) = 16” in a combination of sounds from the multiplication table. Another theory is the “mixing rate theory” in which “ni-hachi” indicates the ratio between buckwheat flour and flour. The Keio era (1865 to 1868), when the bowl of soba price exceeded 20 mon serves as a boundary; it is said to be appropriate to believe in the price theory prior to the Keio era, and the mixing rate theory after the Keio era.
Adding to this is the fact that “ni-hachi”is also used for udon, and “Nihachi Udon” existed. As only flour is used in udon, it is impossible to adhere to only the mixing rate theory. Furthermore, “Niroku (2:6) Soba” and “Sanshi (3:4) Soba” exist in addition to “Nihachi Soba”, so it is difficult to adhere strictly to only the price theory”. In the price theory, it is easy to understand that one bowl is 12 mon for either Niroku or Sanshi.
Mix buckwheat flour well with the thickener.
Then, add water. First, pour approximately 80% of the water evenly.
Move your hand powerfully and quickly while raising your fingers so as to mix water through the entirety of the mixture.
While gradually adjusting the water, shape the dough until it becomes shiny and round. When the surface becomes smooth, it is ready.
While turning and removing the air inside, knead the dough into shape.
When the dough is uniform, spread it out it in a round shape from the edge using the palm of your hand.
Widen the round dough into a square shape. Wrap the dough around a rolling pin, and extend it in four directions: up-down, right-left.
Spread the square-shaped dough until its thickness is even at approximately 1.4 mm.
Depending on the amount of the dough, fold it into 4 to 12 pieces.
While sliding the cutting guide board for noodles, cut the dough at an even width.
Now, your handmade soba is complete.
Information on Tsukushi
*Handmade Soba-Making Course
(Handmade Soba Restaurant) Tsukushi
2-35 Nishiki-cho, Kita-ku, Osaka 530-0034
*3 minutes walk from JR “Temma” station, a 5 minute walk from subway Sakaisuji-line “Ogimachi” station.
Sundays and public holidays
Copyright © tsukushi-soba.com All Rights Reserved