/ck/ - Food & Cooking

Well I took pictures of the whole process of making juwari soba, but they came out poorly because I am a filthy gaijin who has only made soba like 6 times from scratch. Here is the final result. They fell apart sadly. I will post the other pics if you want.

I learned that I cannot use a china cap strainer to wash them. It must be a normal colander because the weight of the noodles crushes the ones at the bottom and they don't rinse off well without stirring them. Also need a soba mat because they are too delicate to pull out of a tangled bowl of the noodles.

The buckwheat flour I used was fantastic and it made wonderfully textured noodles aside from them being slightly mushy. :(

I tried mixing the tsuyu with soba cooking water tocmake a soup after finishing the noodles and it was delicious.

I enjoyed the grated daikon, but I think I would like fresh wasabi with it better. The daikon was a little too pungent/dirty tasting while not being complex enough in taste for me.

I learn more and more everytime I make these. Only 9.98 more years until I master them.

Sticking with my ni hachi sobakoh for the time being.