cook

Soba

20/80 wheat/buckwheat ratio

Buckwheat origin: Japan

Humidity: 65%

Water: 42%

June was the busiest month of the year, so far. I was completely immersed in the soba and cooking workshops that I didn't get around to making my own soba.  Now that the workshop is over and Akila has returned to Tsukiji, life has been about catching up. There's a pile of stuff to do, but I set aside a half an hour to make soba today.  I like to knead and feel the dough. It has a way of calming me down.  I made 1.2 kilos of soba.  The noodles came out thin and long.  I am going to take some to my neighbor.  

I served the soba with sliced negi, grated fresh wasabi (i found an ancient root one of the compartments.  It was bruised but I peeled off the skin,and there was still some wasabi worth grating.  I also grated some fresh daikon..  I had ginger duck, which I made from leftovers from last week's class. I also deep fried some eggplant.  The soba tasted absolutely delicious and there were plenty of sides to enjoy.