S O B A TIME

 This time was the second time I tried to make soba. It was in Nagano with15 of us. The most famous Japanese soba noodles come from this place. Soba from Nagano is called Shinano Soba or Shinshu soba.  

 In 100 grams of soba yields 344 kcal (1,440 kJ) of energy. It contains all eight essential amino acids, including lysine, which is lacking in wheat. Also a type of polysaccharide that is easily digested; contains antioxidants, including rutin and quercetin, and essential nutrients including choline,thiamine and riboflavin.

       Soba (そば or 蕎麦) is the Japanese name for buckwheat (black wheat), thin type of   noodle. It is different from thick wheat noodle known as "Udon". Served either drained and chilled with a dipping sauce, or in hot broth as a noodle soup in the winter time, with a soy-base broth. Extra toppings (nori/seaweet) can be added to both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Side dish could be tempura and Japanese pickles (tsukemono). 

R: Soba seeds with cover. L: Soba seeds without cover.

       Buckwheat in Japan is harvested  mainly in spring, summer, and autumn --mainly in Hokkaido (up north of Japan).

       In Japan, soba noodles are served in a variety of settings: they are popular inexpensive fast food at railway stations throughout Japan, but are also served by expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.

       Japaneses eat soba with chopsticks and  slurp them noisily.  In this way, the noodles will swiftly get into the mouth and help cool them. 

How to get there.  At 7.46 am take Yokohama Line (Keihin Tohoku Line) in the direction of Hachioji at Yokohama Station. Get off in Matsumoto (11.20 am), take a bus (rental) --because we are in a group--goes to Konekone House in Matsumoto 12.00-13.30.

 We enjoyed making Soba.
Small groups of 3-4 persons were formed. The making started with preparing dough till it became ready to be sliced.  

Buckwheat,wheat fluor,water.

The last step before cutting into thin slices.

L-R: Pak Amha, Simon, Tetra, Sensei.

Boiled

Cutting dough into thin slices.

Shobayu : Shoba boiled water, contains vitamins and minerals. 

Enjoy our own soba... "Itadakimashu..."

Konekone House

by: Rahmayanti Helmi Yanuariadi (Nagano, 8 June 2013).
Source: partly from wikipedia