Soba, the nutty-tasting buckwheat noodle, will be the subject of a demonstration by Shuichi Kotani, the founder and chief executive of Worldwide-Soba, a factory and consulting company in Flushing, Queens. The particular techniques and equipment involved in producing handmade soba will be explained, and there will be a tasting after the demonstration.
Making Soba: A Japanese Culinary Treasure, April 17 at 6:30 p.m., $21, $17 for members, those over 65 and students, Japan Society, 333 East 47th Street (Second Avenue), 212-715-1258, japansociety.org.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
