Making Cha Soba with Sencha in Kyoto

Experience Japanese local cuisine in Wazuka, Kyoto! Cha soba is a type of soba noodle made with sencha and typically served with savory dipping sauces. It’s an underrated dish, as it’s often served for special occasions, but still holds an important place in Japanese food history. Experience the rich food culture of Japan by getting a glimpse into the process of making and eating cha soba at this workshop. Outside of the hustle and bustle of the cityscapes in Japan, this workshop is held in a historic tea plantation located in Wazuka, Kyoto, a pristine area with rolling tea fields. This town is also one of the locations where the iconic high-quality Uji sencha is harvested– a must-visit destination for sencha connoisseurs. Visitors are welcomed into the stunning old-fashioned teahouse, where you will be handling top-quality tea powder. The leaders will begin by delving into the cultural history of cha soba, and then visitors will dive into the process of making the dish from scratch. You will see the transformation from powder to full noodle form and enjoy it as a full meal, which varies depending on the desired meal package.