三津案內 - 中港日三地中小企海外市場推廣機構





	三津案內是促進中港台日之間技術及產品交流的中介機構。


	課程＞香港篇

一茶庵 x city’super 「手打蕎麥工作坊」

第1班同學．．．

Cat Chan

“很有趣，感覺很新鮮，老師解釋亦很清楚及詳細。”

Christina Chow

“Detailed handout, very good demo.A bit rush. Better to lengthen the lesson by 0.5 hour. ”

Alison Lam

“講解過程流暢、易明，氣氛良好。”

Mayumi Kitayama

“擀麵皮及整形的步驟很難，不能把蕎麥麵皮擀至均一的厚度，可惜呢。”

Adrian Toy

“Too fast!”

Catherine Leung

“過程十分有趣，老師十分用心教導。”

Winsing

“Very interesting, clear & easy to understand.”

第2班同學．．．

松澤彌榮子

“第一次手打蕎麥，相當有趣。我在長野縣出生，本身很喜歡蕎麥。丈夫是法國人，他第一次吃蕎麥，便喜歡上了，每次回日本都會吃。上完今次體驗班後，我也想自己回家親手打來吃。”

Dorothy Leung

“今次很開心有機會認識日本的手打蕎麥麵，多謝師父的用手教導，使我增加不少知識，希望日後有更多機會學習不同的日本飲食文化。”

Stanley Yung

“The class was very informative. The teachers are knowledgeable and I would recommend this class to anyone interested in soba making.”

Brian Ng

“I thought the instructor’s demonstration and directions were very thorough. However, most of the printed materials were in Japanese and Chinese. It would be better to have the materials in English as well.”

第3班同學．．．

Katherine Li

“教學仔細清晰，筆記詳盡，對每一學員有充份協助，令學員易於吸納，學習興趣濃。”

Fiona

“Very glad that can learn how to make soba in HK. Headmaster can really demonstrate very detailed step in making soba. Hope more classes on different types of soba, such as “100% soba” made of 100% buckwheat flour as well as soba sauce and all other technique. Plus, hope those ingredients can be more accessible.”

Cicy Ching

“很高興參加身體力行製作蕎麥麵，多謝片倉老師的認真和專業﹗﹗”

Doris Cheung

我很喜歡Soba的味道，尤其是它對身體有益及健康，值得倡導。
能自己親手打soba更是很好的體驗，而且不太難，又不需要大型的工具。
如果時間再充裕一些，就更佳了﹗

May Wong

“Very Good. Would we have some other classes like this? ”

Rita Lam

“３小時更理想．．．”

Miss Lam

“老師的講解及示範很清楚，筆記及資料都很詳細。能夠親身體驗製作的過程，十分有趣，也是一個難得的經驗。感謝老師遠道由日本來香港傳授技巧。”

Miss Lam

片倉先生教學十分認真，Soba的製作亦很科學，精準，是力求完美及零出錯的完美示範。助手先生亦十分熱心及時糾正錯的手勢及步驟

返回最上