/359-365/ soba making July 16 2010, 7:27pm via flickr.com

mikomiao posted a photo:

On our second morning in Niseko we had "free time" so my sister and I organized a group of the cousins to go try out a soba-making class at the Niseko Outdoor Center. It was really interesting to see how it was done, and remarkably it only took about an hour to make. The dough is actually only water, soba (buckwheat) flour and regular flour.

The difficulty in this definitely lies in the cutting rather than the dough-making. Most of use were cutting fettucine-sized noodles rather than soba on our first pass, but by the second and third round of cutting we were getting the hang of it. We got to eat our finished hand-cut noodles at the end, and let me tell you, fettucine-sized soba does NOT taste good.

07-09-10