Learn how to make traditional Japanese soba noodles in Chiran, Kagoshima. Make and taste your own soba noodles with local ingredients.

Learn the process of soba making from scratch. Sieve, mix with water, knead the dough, shape the dough, flatten the dough, roll the dough, fold and chop, and finally cook.

At the end, receive a certificate of completion.

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.

Savour two types of soba: rustic thick noodles and thin noodles. Usually, the smooth thin noodles are served cold, and the flavourful, chewy thick noodles are served hot, but customers can choose according to their preference.