Thinly-cut, hand-kneaded soba buckwheat noodles, an essential daily nutrient in winter
In the past, rice did not grow so well in the northern part of the prefecture, and so people had to rely on soba buckwheat for nutrition. Soba has grown into the customs of the region, and one example is that if guests are served soba noodles at weddings and funerals, it is about time for them to leave. It is also customary to eat “year-crossing soba”, a bowl of soba noodles to eat as the new year approaches, because the thin, long noodles represent a long, healthy life. Regardless of occasions, soba is eaten throughout the winter months in Iwate.
for ６ persons
- buckwheat flour500g
- wheat flour1/2 cup
- boiling water1/2 cup
- water1/2 cup
[ Dipping sauce ]
- water6 cups
- Niboshi dried sardines, kombu seaweed, carrots as neededas needed
- Soy sauce, sake rice wine, as neededas needed
[ Garnish ]
- Make broth with niboshi, kombu, and carrots. Season it with soy sauce and sake.
- Spare 1/2 cup of soba flour for kneading. Mix the rest with wheat flour, and add boiling water. Make sure that the water is evenly spread.
*It is best using freshly-ground soba flour.
- Beat the egg, and add 1/2 cup of water.
- Add the egg and water mix to 2. Knead well until the dough feels like your earlobe.
- Sprinkle the spared soba flour on a kneading board, and quickly roll out the dough using a rolling pin. It should be 2mm thick.
- Fold the dough into half, then into half again, and then into half again. Cut it into thin strips.
- Boil plenty of water in a big pot, and cook the noodles. Drain when they float to the surface. Rinse with water.
- Chop the leeks, add to the dipping sauce, and serve.
It can also be served in hot soup.
Information provided by : Agriculture Promotion Division, Iwate Prefectural Office