I have a dedicated soba room in our house - our second bedroom. But for this gluten free soba workshop, I wanted to do it in a larger space, so I moved the workshop to the living room and dining room. I asked Sakai to make me a second large table to accomodate the number students that signed up for this class. The arrangement worked really well. We had good light, plenty of space, and we got to stay together as a group. This was a gluten free class but it turns out that everyone was gluten tolerant and most of them just wanted to make 100% buckwheat noodles. I used fava beans soy sauce to make the dipping sauce. It tasted fine. We tasted two sobas: the classic zaru soba and a leek and mushroom soba in a hot broth. I made koji pickles with market carrots, radishes and cucumbers, an egg omelete and for dessert, an plum and apricot agar jelly with tanba black beans. Everyone enjoyed the workshop.
By 7pm, I was out of the house, driving to Tehachapi.