DIY New Year's soba -- mmmm

Soba, revered in Japan -- especially on New Year's Eve, when it's eaten as a symbol of longevity -- is one notoriously tricky noodle. It's difficult to make well, so that it's supple, lustrous and slurpable, resilient and slightly chewy, with the fresh, earthy flavor of buckwheat.

But there is hope for beginners, an opportunity for the would-be casual soba maker (who isn't steeped in the ways of michi, or strict adherence to tradition) to mix, roll and cut the noodles entirely by hand. It's an easy method prescribed by Inouye, who has studied the intricacies of soba-making for more than 20 years and describes himself as a soba evangelist. Call it "intro to soba"; all you basically need is stone-milled buckwheat flour, a plastic bag, a rolling pin and a sharp chef's knife.

Posted by David on December 30, 2009 10:03 PM