Soba Uchi: Making Japanese Buckweat Noodles

Today (with a lot of help from a pro) I made soba noodles from buckwheat flour, wheat flour, and water. The noodle-making process involved various implements, strength, sensitivity, and heart.

When I am away from Japan, the meal I miss the most is zaru soba: cold soba noodles and dipping soup--delicious in its simplicity. Until today, I didn't fully appreciate how this apparent simplicity hides many generations of perfecting soba's creation and the hours that go into making each batch. 

Such is the essence of Japan.


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