cook

Tells a story

Home

« Back to Home « Older Entry | Newer Entry »

Handmade Soba Noodles

Posted on May 6, 2010 at 5:46 PM


Today's Soba:  10% wheat flour 90% Miyama, Gumma Buckwheat flour
Water ratio: 41%
Humidity: 51%
Amount of flour; 600 grams

 

I tried cutting this soba a little wider today.  1.4mm to see how they tasted.  I like the slightly wider variation for a change.  Soba master Akila Inouye likes it around 1.3mm.  0.1mm can make quite a difference in the texture and nodo-koshi, the sensation when the noodles are passing through your throat.  This soba came out very tasty. 

One thing I can say about making soba by hand at home is that, it's becoming a regular exercise routine. It takes me approximately 20 minutes from start to finish.  I can have fresh soba everyday.  It makes me very happy, that's for sure. This soba keeps fresh for two days, though it tastes best when it's freshly cut.  

Categories: Noodles, Pasta and Dumplings

Post a Comment

Oops!

Oops, you forgot something.

Oops!

The words you entered did not match the given text. Please try again.

Already a member? Sign In

2 Comments

Reply sonokosakai
03:53 PM on May 09, 2010 
Amy san says...
Beautiful soba. It would be fun to attend your workshops, but living in Colorado and taking care of my father, it would not be possible. Still, I thank you for sharing your knowledge. I enjoy reading and learning new things from your blogs.

Hi Amy,
Thank for your comments. If you can organize a workshop in Colorado, I will come out and make soba anytime! It would be lovely to meet you.
Reply Amy san
01:39 AM on May 09, 2010 
Beautiful soba. It would be fun to attend your workshops, but living in Colorado and taking care of my father, it would not be possible. Still, I thank you for sharing your knowledge. I enjoy reading and learning new things from your blogs.