PrintInside the Soba Master's Studio
My favorite type of noodle is soba, a Japanese noodle primarily made of buckwheat flour commonly served chilled with its own dipping sauce. FX Cuisine's photo-laden account of making soba at Tsukiji Soba Academy illustrates the labor intensive process from mixing the flours to rolling the dough to precise thicknesses and—my favorite part—ultimately cutting the noodles from the mother dough with a gigantic cleaver. If you ever find yourself in Tokyo, visit Tsukiji Soba Academy to learn the ways of the sobatician.
Here's a great video of the soba making process packed into less than three minutes:
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2 Comments:
Beautiful video, Robyn, thanks. The only part that wasn't clear was how it was folded before cutting. Otherwise, pretty neat! That's one stiff-looking dough... clearly takes some muscle to work with it.
emily20008 at 3:20PM on 07/09/07
Glad you liked it! My arm muscles are NO match for that dough. Chefs make it look so easy, as though the dough is as soft as a marshmallow...
[pokes flabby arms]
[sigh]
roboppy at 4:01PM on 07/09/07