2016年02月02日

My experience of Making Soba Noodles

Handmade super delicious soba

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Noodles are the most popular and easily available dishes of Japan. There are many types of them; you can find more information through the link below

http://michikusan.seesaa.net/article/429431109.html

Soba noodles are noodles made of buckwheat flour, roughly as thick as spaghetti.

There are many types of soba like Mori/Zaru soba, Kake soba, Kitsune soba, Tanuki soba, Tempura soba, Tsukimi soba, Tororo soba, Sansai soba, Nanban soba, etc.

Soba noodles are available in dried form in supermarkets, but freshly made by hand from flour and water taste is just incomparable.

I experienced making soba noodles in a travel tour of Ai-road Company in Nishimera Village. We were making the most basic soba dish, Mori Soba in which boiled cold soba noodles are eaten with a soya based dipping sauce (tsuyu).

Our cook and instructor Mr. Keisuke Kuroki, started by teaching how to make the dough from buckwheat, wheat flour, water, and salt.

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After stirring the dough with a wooden stick for around 15 minutes, he kneaded them to form the dough. Next, he shaped it into a rectangular shape and started rolling it.

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This one is rolled by me so not the perfect shape but still works. ;) Next, he sprinkled flour onto the counter to prevent sticking and folded the top third part of the dough downward and bottom third part upward.

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After folding, he cut the noodles half a centimeter (a quarter of an inch) thick.

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Afterward, we boiled water in a large pot and add salt before dropping the soba and cooked it for two minutes.

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Subsequently, he drained them and rinsed them under cool water immediately.

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That’s it! Soba noodle was cooked in an easy way and a kind villager of Nishimera had cooked tempura, pieces of highly battered deep fried mixed vegetable, to be used as the topping of soba. Delicious soba is ready!

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I had already tried tempura and loved it, but it was my first time to make and eat soba noodles. It was quite interesting.

This is how my Japanese lunch looked like.

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I will probably try this special soba noodles at home too with the difference of adding some spices, as I and my husband can’t live without it. :p

By: Ateffa Jalali



posted by :時の旅:みちくさスタッフ at 13:31 | Comment(1) | TrackBack(0) | スタッフDiary | このブログの読者になる | 更新情報をチェックする
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この日は、みちくさギャラリーは、とっても華やかでした! アフガニスタン人のAteffaさんは、
みちくさスタッフですが、はじめての蕎麦体験。美味しい!と喜んでいました。かき揚げは「いっせい」のノブさんの手づくり。特にAteffaさんはかき揚げにはまって、いつも静かですが、ちょっと興奮していました。

Pretty village wives has been gathered together and tried to make soba nuddles from the buckwheat flour in our main office in Nishimera, where we call the place Michikusa Gallary kodsumaroya.
Atiffa-san is very glad to eat Soba with Kakiage(Vegitable Templa), which was cooked by Nobusan who is a kind hostess of the Inn nearby called Issei.
Posted by 福永栄子 at 2016年02月02日 22:31
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