Soba noodle making in Japan

While I can share the ingredients for soba noodle making, and the photos demonstrate technique, it takes the daily practice of ten years to achieve the results for the soba noodles I ate in the mountains of Japan made by Master Soba Noodle maker Hajime Matsuoka.

He explained that he uses a ratio of 9:1 buckwheat to wheat flour and adds approximately 43-45% water by weight (depending on the humidity.)

Master Hajime Matsuoka was also insistent that the soba noodles must be consumed within half a day or they loose texture and aroma. Our demonstration was at dusk (and our soba noodles were served as the last course in our dinner that night.) Not surprisingly, they are the best soba noodles I’ve ever eaten.

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Comments for this article

3 Responses to “Soba noodle making in Japan”

  1. Nic@diningwithastud says:
    November 27, 2012 at 12:11 pm

    I adore soba noodles! What a great experience to see them made in the flesh. They make it look so easy dont they? :)

  2. rebecca says:
    November 27, 2012 at 2:49 pm

    a master at work love it

  3. vegeTARAian says:
    November 28, 2012 at 9:14 am

    Oh this is wonderful! Makes me want to go back to Japan. Cold soba noodles make a great lunch in summer.

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