Hello.You can finally feel the warmth of spring! On March XNUMXth, a public cooking class for making soba noodles was held.The instructor is Mr. Nobuaki Nitta, the owner of Izumo Soba "Dandan".
From the explanation of buckwheat flour to the process of making soba, we had a very detailed explanation.
This is the soba-making process called "Kukuri" from "Chrysanthemum fir tree".It's hard to knead. "It's going to be a full-body exercise," said the student.
This is the "corner" work.As the name suggests, the dough is stretched into squares.Cheers will rise as the round dough gradually becomes square.
Complete!First of all, we will have XNUMX soba made by the students and XNUMX% soba made by the master.Izumo soba is chewed well to savor the flavor.For condiments, add green onions, grated radish, Iwanori seaweed, and buckwheat flour tempura bits to your liking.This time, we prepared XNUMX types of Dandan-san's special sauce and salt and had them eat and compare.And during the tasting, his wife and daughter prepared kamaage soba!By the way, do you know kamaage soba?I thought it was a soba version of kamaage udon, but it seems that kamaage soba is eaten by putting boiled noodles and soup in sobayu.And it was...so delicious!
The identity of what the wife diligently puts in the vessel is...
This thick and rich soba-yu.Noodles go here.Of course, it is also delicious to drink as it is.The students were also refilled several times
Finish off with warm buckwheat dumplings and buckwheat tea.Soba noodles and soup were given as souvenirs, and they were very pleased.Thank you all for your hard work!There are many other public classes and various classes. If you are interested, please contact us *Public lecture*
https://www.macrobiotic.gr.jp/school/koukai/ *Special course*
https://www.macrobiotic.gr.jp/school/special/ 