Atelier Soba au Canard & Onigiri 【Sam. 19 sep. 2026】 Workshop:In Group Un couteau que l’on utilise

Un couteau que l’on utilise avec plaisir

Matériau : bois de Kiri (paulownia)

– between 1 and 3 days before the workshop: 50% of the price is retained and not refunded (to cover purchases already made)

amuse-bouches ou pour le dressage d'un plat

Atelier Soba au Canard & Onigiri 【Sam. 19 sep. 2026】 Workshop:In Group Un couteau que l’on utiliseHomemade Syoyu Rmen workshop + Japanese rice Do you like Rmen? It is not an exaggeration to say that it is a national dish, although its origin is Chinese! There are many recipes and over 24,000 ramen restaurants in Japan. There are several recipes for the broth (based on fish, meat or carcass, vegetables, seaweed, etc.) and several flavors (soy sauce, miso, shio, tonkotsu, etc.). In this workshop, I share with you our Shoyu Rmen, a classic version