①No flour (soba making experience made entirely from buckwheat flour)
・No flour or binding.
Make buckwheat flour using only water.
・Naturally gluten-free

② Gluten-free soba making is very difficult [few soba artisans in Japan can make 10% soba]
· Easy to dry and cut because no binding (flour) is used.It can also crack easily, so speed is more important than a normal buckwheat noodle making experience!Please help us out when you join!
· It is also susceptible to temperature and humidity.Even with soba made from wheat flour, the details of soba making itself are important, such as temperature, humidity, and the process of making soba flour.

③ Experience traditional Japanese soba culture
・Soba culture since the Edo period (around 1600)
・There are different ways to strike depending on the region and era

➃ Experience not only making soba but also [how to eat soba]
・ Our special soba sauce made from soup stock
Learn how to add dipping sauce and eat soba
・ Because it is a real soba restaurant, you can understand the real taste
Learn about the culture of sobayu

⑤ Peace of mind learning at a real soba restaurant
・Because soba making is the domain of the craftsmen, there is no experience of soba that can be done at real soba restaurants even in Japan.
Because it’s not as easy as letting other people into the realm of craftsmen or learning to make soba!
You can rest assured that our shop is supported by craftsmen who have been making soba for a long time.
・Since it is not a tourist facility, you can learn how to make real soba and eat soba
・Our chefs are (there are soba artisans who can make a variety of buckwheat flours such as 20% wheat flour 80% buckwheat flour, 10% wheat flour 90% buckwheat flour, 10% buckwheat flour, etc.)