How to Make Handmade Soba Noodles | Handcrafted | Bon Appétit
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How to Make Handmade Soba Noodles | Handcrafted | Bon Appétit

– [Shuichi] My name is Shuichi Kotani. I am a soba noodle chef
at Worldwide-Soba Inc. Today, I’m going to make
this buckwheat flour into soba noodles. [dramatic instrumental music] Today, I’m making 100%
buckwheat soba noodles. I will do this in four steps: making dough, rolling, cutting, and plating. First, I will make the dough. First, I filter the buckwheat flour. [flour rustling] I put the buckwheat into the konebachi. I am adding water, little by little, because if I put
everything together at once is would not be even or smooth. This is mizumawashi process. While making soba, I always close my eyes. Because my eyes can
see only one dimension, but my fingers can see a ten dimension. So for the mixing process,
I use three types of motion. First motion is like a, no, Japanese language, no. That is like a sand garden, [gentle instrumental music] and then second motion is like
a eruption of the volcano. So third motion is like a
ocean, like a wave of ocean. 100% buckwheat soba is most
difficult noodle in the world because buckwheat doesn’t have gluten. Gluten is like glue. So if you cut the dough, cut the noodle, cannot fix, and then all process have to be done within 20 minutes. Otherwise it start to break. Usually in Japan, 80% buckwheat and 20% gluten flour. If you buy in the grocery
store dry soba noodle, that is already mixed with
some gluten or wheat flour. It feels ready to make dough when it feel like usagi no unko. Japanese say usagi no unko is texture like rabbit poo poo. And then now, making dough. This process is most important. Process is kone. This is kone, is I’m making like a hana, flower. I’m imagining a flower opening up. [dough thudding] Buckwheat dough cannot knead it over 100 time. Otherwise it start to break or texture is getting too soft. I’m waiting for the texture is al dente, and then after making a beautiful dough, this process is kukuri, looks like a acorn. Now, making dough is done. Next step is rolling dough. I’m using three type of rolling pin. The black rolling pin is a kokutan. Kokutan is a main rolling
pin for this process, and then other two is makibo. Makibo is a wrapping pin. First step, I’m using my
hand to making the dough two centimeter before using rolling pin. This white flour is a buckwheat too, comes from a center of buckwheat seeds, is uchiko. And then I start to rolling, spread out to 1.5 millimeter. This is Japanese, Tokyo
style, soba noodle. This process is very delicate process. Soba need to be moving. If I stop, then it start to break, cannot stop until all done. Doing this process, my
hand looks like a cat paw, [wood clattering] and then this process is tsnodashi. Tsnodashi is making corner. After do this, making a circle to square. This process is nikuake. If break the dough this process, cannot fix. If using 80% buckwheat flour, you can fix, but 100% cannot fix. This is honoshi, final rolling process, is make sure each
section is evenly smooth, and I check final size. This is my life work, so I’m always learning
more this technique. My teacher, he’s a master
of the soba noodle chef, and he teach me three years in Tokyo, and everyday, start to work early morning. I remember 4:00 A.M. because buckwheat noodle is very delicate for the high temperature, so early morning is kitchen is very cold. It’s better for making soba noodle. If you want to be a
master of the soba noodle, have to work over 10 years. Now rolling is done. Next step is folding and cutting. I’m folding it three time, making same size of soba bocho. Soba bocho is a soba knife. So this studio, light is a little bit
hot to buckwheat flour. It’s easy to break, so making break. 100% buckwheat flour is for me is very difficult to making perfect, like a treasure hunt. This is a manaita. This is cutting board. I’m making a cushion because soba knife is straight. Edges are very straight, so sometimes is difficult cutting to end. This is a komaita. This is a cutting guide board, and then I put the
buckwheat on the cushion. My knife is three pound, and
then size is at one feet. This knife is a edge one side, but another side is scoop for the noodle, and then grip is a sharkskin to non-slip. This knife cost between $1,000 to $8,000. This is from Mister Sakai. He’s a expert of the
Japanese Samurai sword. That’s why so very expensive. [knife thudding] Cutting process is difficult because have to make same size evenly. Tokyo area is a very business town, so everybody eats quickly, so should be a thin noodle. My style is a Edo-kiri soba style. Edo-kiri soba should be 1.5 millimeter. Edo is a Tokyo style. Most popular is Edo-kiri soba, but Japan has many different style. So 100% buckwheat should
be fresh for the customer. Otherwise after three hours, start to break in the refrigerator. This wooden box can keep the moisture because after making noodle, buckwheat start to breathe
and getting watery, so wooden box absorb water. So cutting is done, and then final step is plating. So I’m cutting scallions. Fresh scallion is too
strong for the fish broth. I have to wash before using. [metal clattering] Traditional buckwheat soba noodle, enjoy with a bonito fish
broth and then scallion and then ground wasabi, but today is I’m using ground ginger. I’m boiling buckwheat soba noodle, and boiling time is one minute. Usually dry package soba noodle should be boiling four
minutes, five minutes, but fresh buckwheat soba
noodle, just one minute. Fresh buckwheat soba
noodle have to touch soft, have to pressure cook,
so have to put the cover. So I’m using a zaru. Zaru is a sifter, and then immediately
put to cold ice water. Ice water stop cooking, ice shock, and then, feeling
texture, fine to al dente. Best way to plating is lift
and separate the noodle, is better for the buckwheat noodle. Now, soba is done. So this is the process for turning buckwheat flour into soba

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100 thoughts on “How to Make Handmade Soba Noodles | Handcrafted | Bon Appétit

  1. disclaimer do not attempt without 10 years experience, infinite counter space, extra large cutting boards, hattori hanzo cutlery, and mastery of byakugan jutsu

  2. "the internet has made people have an attention span of 3 seconds"

    watches japanese dude chop soba noodles for 6 minutes

  3. I could make a joke about this man's 10 dimensional hands but I feel like that is probably a low hanging fruit and probably has already been done.

  4. @5:30 is the exact same motion my cat makes when he’s getting comfy on me. maybe he’s trying to make me into Soba

  5. Tfw even super traditional japanese chefs use the metric system but Americans are still too dumb to adopt it.

  6. I can't eat wheat, and I could never find pre-prepared soba noodles without some wheat flour… So, the first time I made them, myself, was around 8 years ago. I didn't go by a recipe, or anything, so I had no idea what I was in for. Thought they'd be like basically any other noodle that you'd make. 😒

    Oh my gosh. They are so, so difficult to shape and cut, but unbelievably flavourful, chewy, and so satisfying.

    Pros: they don't take a huge amount of time to make, they're the best soba noodles you'll ever have, and you'll want to try them unadulterated, at least once.

    Cons: there is no easy way to make them, there is no non-messy way to make them, and you'll have a hard time going back. 😅

    It's so worth it, a couple times per year, though. Divine, chewy, nutty, and the best zaru soba you'll ever have. ♥️

    Now I want some. 😩

  7. One of those 10 dimensions is sound. You can hear it on his hands the texture getting closer to how he wants it. 😉

  8. I have great respect for the Japanese.. Always inspirational. in this fast paced world where everything just tumbles along, they’ll tell you that nothing should be rushed. It’ll take you over 10 years to master the art of making soba noodles, probably half a lifetime to master the sushi.. everything is steeped in rich tradition and culture, executed with perfection.

  9. I appreciate the effort that went into the noodle, but that serving on the end… A tiny bit of raw scallion and ginger and plain ol noodles?

  10. Even this Japanese cuisine master used an Italian word to describe the texture and tenderness of the pasta. The word was "Al Dente", which means "To the tooth" suggesting the pasta is hard enough to get bitten, and not soft and creamy that basically melts in your mouth.

  11. That’s what makes Japan awesome: there are people who keep traditional process. That’s why I expect a lot on the next Olympic Games in japan,

  12. what is the size of the KONEBACHI ?
    thank you .

    こねばちの大きさは? ありがとうございました

    Koneba Chino ōki-sa wa? Arigatōgozaimashita

  13. "I close my eyes because my eyes can only see one dimension but my fingers can see 10 dimensions"

    Exactly what I tell my woman… 😉


  15. i've watched him too in tasty video about master of noodle, and he really perfectly made the noodle without breaking it unlike in this video. i think the temperature of place really indeed makes the difference, just like he said (he definitely is a master.)

  16. I tried this method more than once i'm getting better but its still so irritating my noodles aren't thin yet too hard the cutting process-_-

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