Soba

During school summer holidays, on 18th August, one of the teachers from Iwaya elementary school, Kishi sensei, decided to have a Soba workshop. He often makes soba at home and really enjoys it. So he wanted to teach his co workers how to make them!

We started out by mixing 400g of buckwheat flour (そば粉) with 100g of all-purpose flour (つなぎ or 中力粉), and measuring 4 cups of water with precise amounts of 168ml, 21ml, 15ml and 6ml. We also used uchiko flour (打ち粉) for dusting, though buckwheat flour can also be used. This makes enough for 5 people.


First we gradually added the water to the flour. The flour first became clumpy, then it formed ball. These were rolled over the smaller pieces to blend them together. And for the bits that wouldn't stick the remaining water was added. When one large ball was formed it was kneaded 100 times; turning slightly and pushing into the centre of the ball. Then to close the hole we rolled it into a snout, and then rolled that snout back into the ball, to form an almost perfect ball!


This ball was then flattened onto a floured board to a thickness of 8 CDs. Using a rolling pin we rolled it, then rotated it 45 deg, then rolled it again, until we got it to a thickness of 4 CDs. We then put flour on top of the dough with extra flour on the vertical axis of the circle. Then the dough was wrapped around the rolling pin (or pipe in this case!), and rolled 4 times. Next it was unwrapped, flour was put on the other axis and the procedure was repeated again. This process happened twice. After which we just used the rolling pin to roll the dough into a squarish shape, with a thickness of about 1 CD.

When the thickness of just 1 CD was reached, half the dough was covered in flour, and the dough was folder over itself. Then half of that was floured and again folded over itself. Then one last time!


It was now ready to be cut! So with a menkiri bocho (麺切り包丁）or soba knife we cut the noodles into strips about 1～2mm thick. Some people found this to be very difficult. Personally I though it was quite easy, it just took a bit of time.


This was my end product. It was really tasty!


Kishi sensei had made sauce beforehand which he gave to all of us. After you cook the soba in boiling water, you save the water. And after eating the noodles you take the remaining sauce and add it to the soba water and drink it. It's so good!

Kishi sensei get all his ingredients online from Takayama Seihun.