Traditional Japanese Food Soba Noodles

Traditional Japanese Food Soba Noodles - h one type of traditional food from Japan is soba, where the texture and taste of the noodles is different from other noodles. On this occasion we will provide several articles related to the discussion of Japanese Traditional Food Soba Noodles. In the following, we will provide some related reviews and discussions regarding Japanese Traditional Food Soba Noodles

In addition to soba noodles with warm broth, in general, there are also Zaru Soba and Mori Soba, namely Soba which, after being cooked, is placed on a bamboo basket until it cools, then eaten by dipping it in the sauce. Soba noodles are one of the dishes inherent in the daily diet of Japanese people that are sold everywhere from specialty Japanese restaurants, stand-up soba stalls, and instant soba soup which is cooked simply by pouring hot water.

Recipe for Making Soba Noodles

Material:
Buckwheat seeds
Wheat flour
Water

The following are the steps for making buckwheat noodles:

Grind buckwheat seeds until completely smooth.
Mix buckwheat seeds with wheat flour. Enter the ingredients into the noodle mixing machine, the machine will automatically stir the ingredients until evenly distributed.
Add water little by little until the dough begins to form.
After the color has turned slightly pale, the dough should be pressed until the surface looks smooth.
Enter the noodles into the noodle machine, then the dough is flattened according to the thickness with the machine. Soba noodles are generally a bit thick, but not as thick as udon.
After the dough is all smooth, fold the dough into four parts, then put it in the noodle chopper machine or special noodle making machine. So that the printing process of the noodle dough is perfect with the desired shape and texture
Half boil the buckwheat noodles.
Then drain the noodles. Buckwheat noodles are ready to be processed.

Zaru Soba

Material:

Buckwheat noodles
Water to boil noodles
Nori or if you don't like it, you can not use it
Shoyu 3 tbsp
Sugar 3 tbsp
Mirin or if not available, you can use 1 tbsp of lime juice
Hondashi to taste

How to Make Zaru Soba:

Bring the water to a boil
Add the buckwheat noodles, cook for a while until the noodles float.
Remove the noodles, drain then flush with cold water.
Bring the water to a boil, this time for the sauce
Add the soy sauce, lime or mirin juice, sugar and hondashi. Taste a little, if anything is missing, you can add it.
Soak the noodles in the sauce, sprinkle with the nori.
Zaru Soba is ready to be served.
However, not all Indonesians like Zaru Soba because generally they will find it strange to enjoy cold noodles. Therefore, you can try cooking buckwheat with the following hot soup recipe:

Material:

500 gr buckwheat noodles
enough water to boil
Ingredients for Hot Soba Sauce

1 liter of water
3 tablespoons of miso
1 tablespoon of dashi
1 teaspoon salt
1 teaspoon ground pepper
2 cloves of garlic, then grated
2 tablespoons finely sliced ​​chives
50 grams of shimeji mushrooms, then sliced ​​lengthwise
240 grams of silken tofu, drain, then cut into 2 cm cubes
200 g large fresh shrimp, then peeled, then reserving the tail

Complementary ingredients of hot soup

1 teaspoon red chili powder or according to taste

Nori

How to Make Soba Noodles:

Bring the water to a boil, then enough water, boil the buckwheat until soft then drain, then set aside
To make the first step, boil water with dashi, miso, pepper and salt
Put the grated garlic, mushrooms, chives. Then cook until the vegetables are wilted
Then add the silken tofu and shrimp, all the ingredients are cooked. Then lift it.
Sprinkle the noodles with nori and chili powder.
Hot soup soba noodles are ready to be served
The complementary seasonings used for soba other than shaved scallions according to taste are Shichimi Togarashi (7 flavors of chili powder) for warm soba, and wasabi for cold soba, namely mori soba or zaru soba. Soba restaurants will generally issue Soba Yu (Hot Soba Water), the hot water used to boil the soba when you finish eating Mori Soba or Zaru Soba. Feeling the Soba Sauce that has been diluted with Hot Soba Water is also one way to enjoy the delicious taste after eating cold Soba. Most of the manners in foreign countries are not allowed to eat noodles while they are soaked to make it sound, but especially for Japanese soba or udon, slurping the noodles so that they sound does not violate existing manners. Due to this it is considered to enjoy the aroma of buckwheat by dipping the noodles together with the air.

Tips in Recipes for Making Soba Noodles and How to Serve Them:

Boil the noodles for only one minute because if they take too long the noodles will become mushy and break easily

Soba noodle topping can be adjusted according to taste.
Soba is eaten by dipping it first in a sauce called soba tsuyu. This method of eating is called Tsukémén (dipping noodles) and grated wasabi, radish, or ginger is often added to sauces as a flavoring.
When eaten, soba can be sipped until it makes a sound. This way of eating is actually recommended, because it is a compliment to the cook that the food he cooks is delicious. When eating Mori Soba (Zaru Soba), sauce should not be poured on top of the noodles to prevent the tray or table underneath from getting wet.
By standard, soba is noodles with buckwheat flour above 30%. In addition, on the market you can find Nihachi-soba which contains 80% wheat flour and 20% buckwheat flour.
If you want to enjoy buckwheat noodles more easily, you can buy Soba which is in the form of dry bars which are usually sold in supermarkets selling Japanese food, or you can also go to Japanese restaurants but of course the price is quite expensive.