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Food writer Sonoko Sakai teaches Angelenos how to make soba noodles

Sonoko Sakai

Cassy Montgomery

Food writer Sonoko Sakai teaches classes how to make the traditional soba noodles.

Soba noodles

Cassy Montgomery

Soba noodles being cut.

Sonoko Sakai

Cassy Montgomery

Food writer Sonoko Sakai teaches classes how to make the traditional soba noodles.

Food writer Sonoko Sakai teaches classes how to make the traditional soba noodles.

Soba noodles

Cassy Montgomery

Soba noodles.

Sonoko Sakai

Cassy Montgomery

Food writer Sonoko Sakai teaches classes how to make the traditional soba noodles.

Food writer Sonoko Sakai teaches classes how to make the traditional soba noodles.

Sonoko Sakai

Cassy Montgomery

Food writer Sonoko Sakai teaches classes how to make the traditional soba noodles.

Food writer Sonoko Sakai teaches classes how to make the traditional soba noodles.


One of the oldest foods of Washoku, traditional Japanese cuisine, is the soba noodle. 

Dried versions of the thin, paper-bag brown noodles can be bought in Japanese markets or restaurants here in Los Angeles, but according to one aficionado, the stuff you get here isn't really soba. If they're not made and served immediately, they're cheap knockoffs that miss the nuanced flavors. 

Food writer Sonoko Sakai grew up in Japan, California and Mexico. She's always been enchanted with soba and decided to teach classes on making the traditional favorite here in Southern California. Reporter Sasa Woodruff caught up with her at one of those classes. 


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