Soba

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Last weekend we went to Yonezawa in Yamagata Prefecture, where we learned how to make soba, i.e. buckwheat noodles. We went there by bus with a group of 35 people, and we had a really great time. Although making soba is not easy as it seems, we managed to make something pretty good.



First, you have to mix the buckwheat flour with water, until it solidifies.



Then, you beat the dough until it becomes a nice round, smooth ball.



Then, you flatten it out with a stick.



Now here’s the hard part: after wrapping the dough around the stick, you have to flatten it until it becomes square.



You then fold it over itself three times so it gets (more or less) rectangular.



Cut it up in thin strips…



…and put it on a tray which goes to the kitchen where they will boil the noodles.



Tadaa! Our own soba is ready!



Edit: I forgot to say that you dip the noodles in a shouyu-based broth mixed with onions and wasabi. Thanks, CM.


And the only way to eat soba: you slurp it! Yummy!

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2 Responses to “Soba”

  1. CM Says:

    What is in that bowl? Is that sauce? If it is, what kind?

    The only kind of Soba i had was in a soup bowl, so instead of soup ramen its soba. Thats how they serve it here in NY.

  2. Stephen Says:

    Ahh, fond memories of when I did that myself in Japan! It could have almost been the same building judging from the pictures, except I was never anywhere near Yamagata… What I remember most is that the entire group had to make the noodles in a closed environment because fresh outdoor air would harden the dough, and it was blazing hot in the middle of August. So our noodles were extra salty from all the sweat we dripped on them! Sounds disgusting, and our noodles didn’t taste that good anyway, but it was a good time all the same.