June 30

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Making soba noodles

Posted by on June 30, 2015 in Cultural, Photos | 2 Comments


Fresh soba noodles – one of Japan’s finest culinary delights.

 

Rolling out the dough to be just 2mm thick.
Extra soba flour (buckwheat flour) is added before each rolling session.
Extra soba flour (buckwheat flour) is added before each rolling session.
Practiced hands.
Folding the large sheet into a smaller, more managable size.
The large sheet is then folded to make cutting easier, with extra soba flour (buckwheat flour) between each layer to prevent sticking.
A heavy cleaver-style knife that weighs almost 1kg is used to cut the soba into 2mm thick noodles.
A heavy cleaver-style knife that weighs almost 1kg is used to cut the soba into 2mm thick noodles.
A heavy cleaver-style knife that weighs almost 1kg is used to cut the soba into 2mm thick noodles.
Concentrating on his work.
A one person serving of the finished product.
Portions are dived up as the chef cuts the noodles.
A heavy cleaver-style knife that weighs almost 1kg is used to cut the soba into 2mm thick noodles.
A heavy cleaver-style knife that weighs almost 1kg is used to cut the soba into 2mm thick noodles.
The soba chef hard at work in his serene kitchen.
Freshly made soba noodles ready for eating.
Freshly made soba noodles ready for eating.
Freshly made soba noodles ready for eating.
The noodles are wrapped immediately to prevent them drying out. They are made and eaten the same day at this small country restaurant.
The noodles are wrapped immediately to prevent them drying out. They are made and eaten the same day at this small country restaurant.