人生初めてのそば打ちを体験をすることができました！以前にうどんは作ったことがあったのですが、そばはなかったのでせっかく東京に機会があったので参加してみました。ついてすぐにお店のそば打ち法被をお借りして気分はそば打ち名人。今回の先生は準教師さんではなく、鑑定士さんご本人でびっくり！いつもはさりげなく食べてるそばもそば粉の種類、状態、生産のことなどを学べて、そばの奥深さを知りました。粉から混ぜて、伸して、切る段階を一つずつ丁寧に教えてもらいました。
I experienced making soba for the first time in my life. I have made udon before, but have not made soba.
As I had a chance in Tokyo, I participated in it. As soon as I arrived at the soba shop, I wore the happi coat and felt as if I had been a master of making soba. I was surprised that an instructor this time is not a substitute teacher but an appraiser him or herself. I learned type, condition and production of the soba that I usually eat unconsciously and found how deep the soba is.
I learned mixing powder, extending it and cutting respectively and carefully from the instructor.
湯島天神のすぐそばで新鮮な打ち立てのマイそば（笑）の味は格別です。その場で調理法も教えてもらったので家で私でもできそうなのでやってみます。お蕎麦のおいしい食べ方も伝授してもらい、これからはいつもの雑な食べ方では食べられないと思います！たっぷりお持ち帰りもできて一緒に参加した母も私も大満足でした
“My” soba noodle freshly cooked by myself tasted especially good because I ate it at a place very close to Yushima Tenman-gu shrine. (lol) On the spot I got the recipe. It looks easy and I think even I can do it, so I will try to make it at home. I also learned how to eat it deliciously. I don’t think I can go back to my usual sloppy way of eating soba noodle any more! I bought a lot of soba noodle to go and my mother, who participated in the event with me, was very happy too.
