Recipe of hand-making soba noodle

1. Raw materials to be prepared for 5-6 persons eating.

-Soba(Buckwheat) flour : 500 grams
-Wheat Flour: 125 grams
-Uchiko powder(a kind of fine soba flour): 100g
If unavailable in your site, that can temporarily be made by 50/50 mixing soba powder and corn starch.

-Water to be added: 290-310cc (46-50% against whole powder weight, sometimes more).
it depends on the humidity contained in the flour and the day temperature.

2.Tools to be prepared.



Tools( Woody Bowl(Large Stainless Steel Bowl), Flattening Bar,Cutting Knife and so on) showing in the picture will be required in your hand.

3.Procedure. (Togakushi style)

a.Preparation
Put in a woody bowl 2 kinds of flour through the process of meshed sieve.

b.Mixing
Mix the soba flour and the wheat flour by hand.

c.Kneading-1
First of all, add about 80% of the water prepared, mix further the flours around in the bowl

d.Kneading-2
Keep on mixing and sometimes rub the flours with your hands not to have small dollops.


e.Kneading-3

Then, further add the remaining water and again keep on the mixing until the mixture is about to become the consistency of an earlobe


f.Rolling the dough
Mix the mixture with image of making a dollop

g.Rolling -1
Repeatedly knead the dough vertically and holizontally.

h.Rolling-2
The above g. to be repeated up to the kneading count of around 100 times.

i.Rolling-3
Roll the dough with the image of making a flower shape.

j.Rolling-4
Finally make a chythanthemum flower shaped dough.

k.Rolling-5
Use your skillful hands to form an isosceles triangle shaped dough.


l.Rolling-6
Make�@an isosceles triangle of the dough and keep it in a plastic bag not to dry out.
And wash your hands.

m.Manual Flattening-1
Manually press the isosceles triangle shaped dough from the top until it becomes dome shaped one.


n.Manual flattening-2
Further manually press the dome shaped dough until it becomes a disc of around ‚R‚O�[‚R‚T‚ƒ‚� in its diameter.

o.Bar flattening-1
By the bar press/flatten the disc shaped dough until it becomes a larger disc of around ‚T‚O�[‚U‚O‚ƒ‚� in its diameter.
Can automatically round the dough by technically adjusted the pressure of the flattening bar,if you would become a sophysticated person.

p.Flattening-2
Roll up the dough onto the bar and roll it with your pressure around 2-3 times

q.Flattening-3
Because of Togashi styled recipe(I.E. NOT rectangular shape), roll,press and flatten the dough until it forms around 90 mm diameter slab with its thickness of around 1.5 mm.

r.Folding-1
After the flattened/circle shaped slab is half opened by rolling the bar down, drop the Uchiko powder on it. Then by rolling up the bar to the top side, open the remaining/still half rolled slab so that a half circle slab can be made.

s.Folding-2
Further hold to one forth area after dropping the Uchiko onto the left hand side of the half circle slab.

t.Folding-3
After drop the Uchiko onto the upper side of the one forth slab, hold up onto upper side.

u.Cutting into strips-1
After dropping the Uchiko powder onto the cutting plate, onto which the folded slab is manually moved and then by a special cutting knife, cut it at the pitch of around 2 mm.

v.Cutting-2
Upon quantity of the strips to have cut, put the strips into plastic tray and cover them with plastic thin film in order to store it for 3-4 days in the refrigerator.



To eat the SOBA noodle you have just managed to make.
Put around 200g of SOBA into the boiled water(i.e. as much water as possible,as large pan as possible.) and boil it for approx 60-70 second after starts re-boiling. Pick it up with bamboo(meshed) basket and pop it into chilled(iced) water just for re-flattening in it. Immediately pick it up from the iced water and put it onto the meshed tray.