How to Make Handmade Soba Noodles | Handcrafted | Bon Appétit

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

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

  1. Three days to master the knife
    Three months to master the rolling pin
    Three years to master the mixing bowl

  2. I don't have :
    – patience
    – ingredients

    To make this

    Edit : I don't have everything to make that thought XD

  3. As soon as I heard my eyes can only see one dimension and my fingers can see ten dimensions, I immediately stopped the video to look at the comments. It did not disappoint.

  4. Fun Fact: The Urushi Lacquer on the bowl, is made from Urushiol, the substance that coats Poison Ivy and causes itching. If burned, the Urushiol can actually cause poison Ivy inside the nose and throat.

  5. I love this japanese accent.

    this is the level of skill and dedication we all exept froma japanese master of noodles.
    making noodles, WITH HONOR.

  6. First guy taught us : how to be happy. Second guy taught us (for us engineers and chemists) how to be sad. Like come on! You and your recipes! We learned percentages of moisture! Combine it and make it as delicate as you want. Your master here is chemistry! This guy will never make these where I live! So dry here

  7. You guys are stupid! It is only a matter of keeping moisture in! That is why he needs to work fast! He loses moisture! Plain and simple! Come on chefs!!!

  8. The 847 dislikes must be made up of 846 soba masters who didn’t get asked to be in the video and 1 Jerry. You know who the Jerry is all you dislike people and if you don’t thennn hate to break it to you but it’s you. You’re the Jerry

  9. Dude this guy has only been at this for three of the ten years it takes to be a master soba maker….. imagine how many dimensions is master’s hands are seeing in.

  10. after this I won't ever complain again why soba dishes are expensive. the difficulty in handling them deserves those prices

  11. The equipment used in this soba noodle making was amazing especially the "Kneading bowl", why didn't we Westerners think of that.

  12. His eyes only see 1D?? I don’t think he’s using them right pretty sure everyone else sees 3D and my fingers see 4D

  13. “My eyes can only see 1 dimension, but my fingers can see 10” his girlfriend must be happy about that💀

  14. I just recently made soba for the first time with my family and it was really fun! It's not as intense and difficult as it may seem, so I encourage everyone to give it a try.
    Also, this doesn't really matter but my dad's name is extremely similar to this guy's name.

  15. I've seen other videos of him doing this and was really sad to see him ripping the dough so much. Cause he always does it almost perfect in every other vid and I thought maybe he was cracking a bit under the pressure of the video. But then he mentions the studio lights being very bright and hot and that makes absolute sense. Good to see that he's got the true skills

  16. Amateur tip: you don’t have to buy a thousand dollar knife. Look up “soba kiri” or “soba knife” on eBay and you can get one for $30. Made by Chinese 14 year olds, not a sword maker, but they will cut noodle dough.

  17. Now I will never get to eat soba without remembering that it went through a stage where it was like rabbit poo poo…..

  18. This dude's skills are legit. Working with dough that doesn't have gluten in it is hella difficult. I have celiac disease, but I hope that someday in Japan I will be able to have 100% buckwheat soba

  19. Going to japan, one of my fondest memories is eating Soba noodles at a local Ginza restaurant. Such a simple dish but left a great impression.

  20. Somebody out there asked "why did they use buckwheat?" and another one gave the correct answer: "HUNGER". In those times, rice and barley were virtually confiscated by the shoguns to feed the "high class citizens"….the poor had to either hide some rice and barley to survive (risking being caught and killed for it) or eat something else. buckwheat is a "cousin" of birdseed, and It wa the only thing they had left to eat.

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