It’s not every day we get a request from a respected chef like Naomi Pomeroy asking to learn about soba making. Naomi has worked with ceramics, she said, which led to an instant affinity to the soba making process.
You have to feel the dough, Soma instructs, as she kneads the dough and molds it to the shape of a chrysanthemum bud (a specific process called “kikuneri”). Weather and humidity changes will require you to add more water to the dough, or less.
She shared an udon and soba lunch with us that day and we spoke of food and family. We heard about her trip to Japan, her love of Japanese food, and that she makes a mean okonomiyaki.
Chef Naomi-san became an honorary member of the soba crew and from there, we decided to take Kamonegi on the road and bring soba to Portland. Specifically, a unique one night only experience: 6-courses and sake pairings.
August 9th, 2016
Smoked Albacore Tataki, Zucchini Yakibitashi, yuzu salt and blueberry ponzu
Shinsei Junmai Daiginjo, Kyoto
Breakfast radish with Sansyo-shiso miso; foie gras tofu, wasabi and bonito broth; Chawanmushi, matsutake, shrimp, mitsuba, corn; Purple carrot nakazuke; Soy cured mozzerella
Seikyo Takeharo Junmai “Mirror of Truth”, Hiroshima
Scallop and Pork Okonomiyaki, Mid Summer Salad with miso-sesame vinaigrette
Joto Nigori, Hiroshima
Alaskan Sockeye Salmon marinated in sake lees and Kyoto sweet miso, buckwheat corn polenta, squid ink nori, nori jam, garlic flower blossom
Fukuji Junmai Ginjo, Kobe
Kamo Seiro, buckwheat noodles, roasted duck breast, duck meatball, sweet onion, mitsuba, yuzu zest
Shichi Hon Yari Junmai “Seven Samurai or Seven Spearsmen”, Shiga
Red bean terrine, buckwheat tea ice cream, Okinawan bown syrup, matcha, kinako powder
Asahi Shochu, Kikaijimo
In Portland, we were honored and inspired by the opportunity to share the kitchen with chef Naomi and her staff. More importantly, we were bowled over with the unparalleled warmth and hospitality from her team– providing us a place to stay, bringing us Blue Star donuts for breakfast and Hat Yai chicken wings for lunch on the day of, taking us out for daiquiris at the Rum Club, and much more.
A list of where we ate so you can hit it:
Pop Up Day