Shin Soba (Buckwheat Noodles Made from Newly Harvested Buckwheat)/新そば

Japanese Food
“Soba uchi” (soba noodle making) is one of my father’s hobbies.
Today, he made soba noodles, using the newly harvested buckwheat, for supper.
Boiling the soba noodle was my job. As instructed by my father, I boiled the soba for 5 minutes or so.
蕎麦(そば)打ちは、父の趣味の一つです。
今日、夕飯に新そばを打ちました。
茹でるのは私の役目。父の言うとおり、5分程度茹でました。

After the soba was done, I transferred some of the water used to boil the soba to another pot. This water is called “soba yu”. It is customary for each diner to mix the water with their dipping sauce and drink it after having finished eating the soba. This water is rich in rutin.
そばが茹った後、そばを茹でるのに使ったお湯を別の鍋に移しました。このお湯は、そば湯と呼ばれます。各人がそばを食べ終わった後、この湯を自分の麺つゆに混ぜ、飲むのが習慣です。このお湯はルチンが豊富です。

My father said that the soba was the worst (he has ever made). He added that he should have added some more water. The soba noodles were as thick as udon noodles. Making soba noodles is very difficult. Anyway, the soba was very good.
父はこのそばは最低だと言っていました。もう少し水を足せばよかったそうです。このそばは、うどんのように太いです。そば打ちはとても難しいです。とにかく、おいしかったです。

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