Nakagawa Masashichi Shoten Shibuya
Making Delicious Soba Noodles
If you love Japanese food, you are likely to have tried soba noodles. If so, wouldn’t you like to try your hand making them?
Soba noodles are made with buckwheat flour, water, and sometimes a bit of wheat flour. Depending on the percentage of buckwheat flour, and whether the whole grain is used, soba can look and taste very different.
There are many workshops for making soba all over Japan. Many places, including those that are off the beaten path, are famous for their own style of soba, including Shimane, Nagano, and Niigata.
To make soba, first you mix buckwheat flour and water quickly in a big bowl. Once the flour is mixed, it will start to form a ball. It is then ready to knead. Knead it until your instructor says it is ready. Then, you can roll the dough flat and into a large square sheet.
Carefully fold the sheet and cut it thinly into strips. The strips are your noodles. Boil the noodles and you are ready to eat!
You can eat soba warm or cold, in soup or by dipping them in soy-based sauce. Either way, you’re likely to wonder, why does it taste so earthy? You’ll have earned a newfound appreciation for soba served in noodle shops. Bon Appétit