December 12, 2019
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How to Make Handmade Soba Noodles | Handcrafted | Bon Appétit


– [Shuichi] My name is Shuichi Kotani.
I am a soba noodle chef
at Worldwide-Soba Inc.
Today, I’m going to make
this buckwheat flour
into soba noodles.
[dramatic instrumental music]
Today, I’m making 100%
buckwheat soba noodles.
I will do this in four steps:
making dough, rolling,
cutting, and plating.
First, I will make the dough.
First, I filter the buckwheat flour.
[flour rustling]
I put the buckwheat into the konebachi.
I am adding water, little by little,
because if I put
everything together at once
is would not be even or smooth.
This is mizumawashi process.
While making soba, I always close my eyes.
Because my eyes can
see only one dimension,
but my fingers can see a ten dimension.
So for the mixing process,
I use three types of motion.
First motion is like a, no,
Japanese language, no.
That is like a sand garden,
[gentle instrumental music]
and then second motion is like
a eruption of the volcano.
So third motion is like a
ocean, like a wave of ocean.
100% buckwheat soba is most
difficult noodle in the world
because buckwheat doesn’t have gluten.
Gluten is like glue.
So if you cut the dough, cut the noodle,
cannot fix, and then all process
have to be done within 20 minutes.
Otherwise it start to break.
Usually in Japan, 80% buckwheat
and 20% gluten flour.
If you buy in the grocery
store dry soba noodle,
that is already mixed with
some gluten or wheat flour.
It feels ready to make dough when it feel
like usagi no unko.
Japanese say usagi no unko
is texture like rabbit poo poo.
And then now, making dough.
This process is most important.
Process is kone.
This is kone,
is I’m making like a hana, flower.
I’m imagining a flower opening up.
[dough thudding]
Buckwheat dough cannot knead it
over 100 time.
Otherwise it start to break
or texture is getting too soft.
I’m waiting for the texture is al dente,
and then after making a beautiful dough,
this process is kukuri,
looks like a acorn.
Now, making dough is done.
Next step is rolling dough.
I’m using three type of rolling pin.
The black rolling pin is a kokutan.
Kokutan is a main rolling
pin for this process,
and then other two is makibo.
Makibo is a wrapping pin.
First step, I’m using my
hand to making the dough
two centimeter before using rolling pin.
This white flour is a buckwheat too,
comes from a center of buckwheat seeds,
is uchiko.
And then I start to rolling,
spread out to 1.5 millimeter.
This is Japanese, Tokyo
style, soba noodle.
This process is very delicate process.
Soba need to be moving.
If I stop, then it start to break,
cannot stop until all done.
Doing this process, my
hand looks like a cat paw,
[wood clattering]
and then this process is tsnodashi.
Tsnodashi is making corner.
After do this, making a circle to square.
This process is nikuake.
If break the dough this process,
cannot fix.
If using 80% buckwheat flour,
you can fix, but 100% cannot fix.
This is honoshi, final rolling process,
is make sure each
section is evenly smooth,
and I check final size.
This is my life work,
so I’m always learning
more this technique.
My teacher, he’s a master
of the soba noodle chef,
and he teach me three years in Tokyo,
and everyday, start to work early morning.
I remember 4:00 A.M.
because buckwheat noodle is very delicate
for the high temperature,
so early morning is kitchen is very cold.
It’s better for making soba noodle.
If you want to be a
master of the soba noodle,
have to work over 10 years.
Now rolling is done.
Next step is folding and cutting.
I’m folding it three time,
making same size of soba bocho.
Soba bocho is a soba knife.
So this studio,
light is a little bit
hot to buckwheat flour.
It’s easy to break, so making break.
100% buckwheat flour is for me
is very difficult to making perfect,
like a treasure hunt.
This is a manaita.
This is cutting board.
I’m making a cushion
because soba knife is straight.
Edges are very straight,
so sometimes is difficult cutting to end.
This is a komaita.
This is a cutting guide board,
and then I put the
buckwheat on the cushion.
My knife is three pound, and
then size is at one feet.
This knife is a edge one side,
but another side is scoop for the noodle,
and then grip is a sharkskin to non-slip.
This knife cost between $1,000 to $8,000.
This is from Mister Sakai.
He’s a expert of the
Japanese Samurai sword.
That’s why so very expensive.
[knife thudding]
Cutting process is difficult
because have to make same size evenly.
Tokyo area is a very business town,
so everybody eats quickly,
so should be a thin noodle.
My style is a Edo-kiri soba style.
Edo-kiri soba should be 1.5 millimeter.
Edo is a Tokyo style.
Most popular is Edo-kiri soba,
but Japan has many different style.
So 100% buckwheat should
be fresh for the customer.
Otherwise after three hours,
start to break in the refrigerator.
This wooden box can keep the moisture
because after making noodle,
buckwheat start to breathe
and getting watery,
so wooden box absorb water.
So cutting is done,
and then final step is plating.
So I’m cutting scallions.
Fresh scallion is too
strong for the fish broth.
I have to wash before using.
[metal clattering]
Traditional buckwheat soba noodle,
enjoy with a bonito fish
broth and then scallion
and then ground wasabi,
but today is I’m using ground ginger.
I’m boiling buckwheat soba noodle,
and boiling time is one minute.
Usually dry package soba noodle
should be boiling four
minutes, five minutes,
but fresh buckwheat soba
noodle, just one minute.
Fresh buckwheat soba
noodle have to touch soft,
have to pressure cook,
so have to put the cover.
So I’m using a zaru.
Zaru is a sifter,
and then immediately
put to cold ice water.
Ice water stop cooking, ice shock,
and then, feeling
texture, fine to al dente.
Best way to plating is lift
and separate the noodle,
is better for the buckwheat noodle.
Now, soba is done.
So this is the process
for turning buckwheat flour into soba

Randall Smitham

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100 COMMENTS

  1. Rendy Razura Rangga Posted on May 17, 2019 at 11:41 am

    the dead skin from his hands make it taste UMAMI

    Reply
  2. Toasty Posted on May 18, 2019 at 4:55 pm

    Anyone from Shokugeki no Soma?

    Reply
  3. jackyping2011 Posted on May 18, 2019 at 5:56 pm

    Make it simple and complicated

    Reply
  4. Turnip Posted on May 19, 2019 at 1:31 pm

    10 years to make noodles? What a waste of life.

    Reply
  5. Leaf Jelly Posted on May 20, 2019 at 2:58 am

    when he was making the dough it just looked like sand, then bam it was dough, wtf

    Reply
  6. Chris H Posted on May 20, 2019 at 3:12 pm

    Turns out eyes can see three dimensions.

    Reply
  7. Bluemilk92 Posted on May 23, 2019 at 1:16 pm

    I almost always pronounce the word noodle this way. I don't know why my brain loves it so much. I'm American, so almost everyone I know ignores the "E" and really hits that "L" in the word. Nood-ulh. In my ears, a lot of asian's will pronounce the "E" and just straight up forget the "L." New-dough. Love it. Say it every time. "New-dough"

    Reply
  8. 日十 Posted on May 24, 2019 at 8:57 am

    うちのばあちゃんが打つそばの方が美味そう

    Reply
  9. MojoRisin Posted on May 25, 2019 at 10:03 am

    almost definitely just a ploy to charge insane prices.

    Reply
  10. Solilska Posted on May 29, 2019 at 12:44 pm

    I makka da poo poo noodle!

    Reply
  11. redrum Posted on May 30, 2019 at 7:13 am

    そこまで真剣に見てたのに、唐突な「ウサギのうんこ」で思わず爆笑してしまいました😂

    Reply
  12. RedVelvetRabbit Posted on May 31, 2019 at 1:37 pm

    This was IN…TENSE.

    Reply
  13. RedVelvetRabbit Posted on May 31, 2019 at 1:45 pm

    I see the tear as he's rolling and feel my heart drop.

    Reply
  14. Mantasha Ansari Ansari Posted on May 31, 2019 at 4:05 pm

    Sab se best Indian rooti 😘😘😘😘😋😋😋😋

    Reply
  15. Mantasha Ansari Ansari Posted on May 31, 2019 at 4:06 pm

    Roti main itna time nahi lagta hai same Ingredients use in both

    Reply
  16. Dylan The Villain Posted on May 31, 2019 at 11:31 pm

    how many noodles does he have to make to pay for that noodle cutting knife and to start turning a profit.

    Reply
  17. DannyDaDuffyDucking Daffer Posted on June 1, 2019 at 6:08 pm

    Eyes can see 3 dimensions tho…

    Reply
  18. DannyDaDuffyDucking Daffer Posted on June 1, 2019 at 6:23 pm

    That sword knife looks like it would have a longer life span than him and with the price it likely does

    Reply
  19. Ingrid Flemmen Posted on June 2, 2019 at 2:00 pm

    My math teacher: turning a circle in to a square is impossible!
    Him: roll it in to square
    Me: dis must be That new math??

    Reply
  20. Uldren Sov Posted on June 4, 2019 at 5:27 pm

    RABBIT POO POO

    Reply
  21. Nany Ramos Posted on June 5, 2019 at 6:40 am

    I will not complain anymore about soba noodle prize in Brazil

    Reply
  22. Heartless Dark Posted on June 5, 2019 at 4:24 pm

    Watching this after Shokugeki no Soma. (Foodwars)

    Reply
  23. CK Vlogs Posted on June 7, 2019 at 2:59 am

    Gurl! The mixing process is too much of a drama! I think i can do it forevah!

    Reply
  24. snoopaka Posted on June 8, 2019 at 8:56 pm

    Love these Handcrafted videos. Watching masters work their magic is so fulfilling! Great job Bon Appétit.

    Reply
  25. Gabriella Merritt Posted on June 9, 2019 at 6:21 am

    I hate the amount of dirty jokes that people are commenting like this man probably spent his whole life learning and perfecting these noodles 😤 this man has real talent 💕

    Reply
  26. George Dragulin Posted on June 9, 2019 at 10:58 am

    If your eyes see one dimension and your hands 10, why don’t you keep your eyes open so you can see 11 dimensions?

    Reply
  27. Neville Mars Posted on June 10, 2019 at 8:26 am

    how much water..??

    Reply
  28. dewa hoki Posted on June 10, 2019 at 1:18 pm

    he did make pou out of dough :feelsgoodman:

    Reply
  29. Amanda Rae Posted on June 12, 2019 at 7:59 am

    Literally one of the best videos I’ve ever seen on YT! He was awesome!

    Reply
  30. EXO's Piano Sheets Posted on June 12, 2019 at 3:09 pm

    I only used Cooking Mama

    Reply
  31. Victor Favoreto Posted on June 12, 2019 at 5:29 pm

    That was so relaxing and pleasing to watch.

    Reply
  32. andrew bilezikian Posted on June 13, 2019 at 12:11 am

    at what point do you just make angel hair

    Reply
  33. mohini cox Posted on June 16, 2019 at 12:44 pm

    Some humans are amazing!

    Reply
  34. mohini cox Posted on June 16, 2019 at 12:51 pm

    Geeze I can’t even imagine his mentor!!!

    Reply
  35. Javier Andrés Rojas Aguilera Posted on June 17, 2019 at 4:43 am

    What a gorgeous work, such mastery!

    Reply
  36. Rico Kowalski Posted on June 18, 2019 at 3:15 pm

    so do i serve while still ice cold?

    Reply
  37. reistonator Posted on June 18, 2019 at 9:37 pm

    Can I use this dough for yakisoba as well?

    Reply
  38. Laura G. Posted on June 18, 2019 at 11:16 pm

    When your fingers feel ten dimensions

    Reply
  39. huy pham Posted on June 20, 2019 at 3:23 am

    Thanks to Mr. Shuichi Kotani you don't have to pay hundred bucks for this lesson.

    Reply
  40. Tina Lui Posted on June 21, 2019 at 4:48 pm

    Oh my god, it never pass my mind that buckwheat noodles are so difficult to make! I'm gonna enjoy every bite of my soba with gratitude in the future.

    Reply
  41. The Spiv Posted on June 24, 2019 at 12:37 am

    Wrong…. more practice needed until you should teach

    Reply
  42. Eliana Selzer Posted on June 25, 2019 at 1:01 am

    So it’s ready when it looks like rabbit turds… or did I misunderstand what he said?

    Reply
  43. Arieh Chrem Posted on June 25, 2019 at 1:36 am

    Denim Kimono

    Reply
  44. Periwinkle17 Posted on June 26, 2019 at 5:20 am

    Three days to master the knife
    Three months to master the rolling pin
    Three years to master the mixing bowl
    <3

    Reply
  45. treumatic Posted on June 28, 2019 at 7:06 pm

    No recipe, no O.K.
    So what that video for, to see his 10 dimnesions? Pointless….dont upload more

    Reply
  46. Nihar Madhavi Posted on June 29, 2019 at 7:25 pm

    Which part of buckwheat flour is it…..? Ichibanko, nibanko or sanbanko….. Please replay…

    Reply
  47. Its Exodus Posted on June 30, 2019 at 12:21 pm

    Is this the same guy from tasty lol

    Reply
  48. Just A P39N Posted on July 2, 2019 at 10:11 am

    Turnabout Storyteller.
    Ace Attorney Spirit of Justice, anyone?

    Reply
  49. jujusm Posted on July 2, 2019 at 2:29 pm

    where is the proportions of the ingredients ?

    Reply
  50. Tee hee Posted on July 5, 2019 at 9:47 am

    so much of this was unnecessary i-

    Reply
  51. Noah Harrison Posted on July 5, 2019 at 2:13 pm

    Anybody what kind of jacket he's wearing? Looks like it would make an awesome chef coat!!

    Reply
  52. Ujuani Abelsen Posted on July 5, 2019 at 11:55 pm

    All RIGHT!
    I might have to film, next time, I make krebinetter or koteletter!

    Reply
  53. Максим Галайчук - Mypka_Max Posted on July 6, 2019 at 10:23 am

    ジャパニースアクセント、エニワン?

    Reply
  54. greenlizardballs Posted on July 7, 2019 at 8:24 pm

    absolute master

    Reply
  55. greenlizardballs Posted on July 7, 2019 at 8:30 pm

    kratos wish he had that knife

    Reply
  56. Darkshadow • 30 years ago Posted on July 8, 2019 at 1:59 pm

    I don't have :
    – patience
    – ingredients

    To make this

    Edit : I don't have everything to make that thought XD

    Reply
  57. Chuck Dog Posted on July 9, 2019 at 1:01 pm

    My favorite style noodle is instant noodle

    Reply
  58. Christopher Boone Posted on July 12, 2019 at 10:57 pm

    As soon as I heard my eyes can only see one dimension and my fingers can see ten dimensions, I immediately stopped the video to look at the comments. It did not disappoint.

    Reply
  59. Lee Nguyen Posted on July 13, 2019 at 10:35 am

    Is that a denim.. oh my.

    Reply
  60. Yajie Liu Posted on July 14, 2019 at 3:53 am

    Are we going to ignore the fact that his traditional outfit is made from denim

    Reply
  61. Evangeline Cantlemere Posted on July 14, 2019 at 2:44 pm

    He shows those noodles so much respect…

    Reply
  62. Jerson Saiyajin Posted on July 14, 2019 at 5:03 pm

    Im SOBA amazed how good he is……. No regrets

    Reply
  63. khatdubell Posted on July 16, 2019 at 1:31 am

    This makes me watch to watch shokugeki

    Reply
  64. Sergio Solórzano Posted on July 16, 2019 at 2:58 pm

    really professional style, its really awesome seeing him work.

    Reply
  65. Johnny In Live Posted on July 17, 2019 at 5:52 pm

    Si fanno come I tagliarin

    Reply
  66. The guy who's complaining that Majestic Horse is under every Video Posted on July 17, 2019 at 9:02 pm

    The Bob Ross of noodles

    Reply
  67. VauxFile Posted on July 18, 2019 at 7:15 pm

    Fun Fact: The Urushi Lacquer on the bowl, is made from Urushiol, the substance that coats Poison Ivy and causes itching. If burned, the Urushiol can actually cause poison Ivy inside the nose and throat.

    Reply
  68. Artwork Kh Posted on July 20, 2019 at 5:18 pm

    j’aime 🥰 Soba

    Reply
  69. hannah vaverka Posted on July 21, 2019 at 11:11 am

    Damn what a masterpiece, even with cracked edges he fixes them and cooks it perfectly

    Reply
  70. Myrthen Boermann Posted on July 24, 2019 at 7:31 pm

    so you should eat it cold?

    Reply
  71. Nazmi Mohamed Posted on July 27, 2019 at 7:15 am

    15:05 Illuminati confirmed. No wonder he can change a circle to a square

    Reply
  72. Nazmi Mohamed Posted on July 27, 2019 at 7:15 am

    15:05 *Illuminati confirmed*.
    No wonder he can change a circle to a square

    Reply
  73. DerAnanasKing Posted on July 29, 2019 at 7:31 pm

    I love this japanese accent.

    this is the level of skill and dedication we all exept froma japanese master of noodles.
    making noodles, WITH HONOR.

    Reply
  74. Skintel N.Keychain Posted on July 30, 2019 at 7:38 am

    I love your accent!!! It's very nice 😀

    Reply
  75. haha haha Posted on August 1, 2019 at 4:28 am

    WOW, I been learning to make lots of diff noodle types. This looks insanely hard and I do not got 10 years to practice, I guess ill keep buying my buckwheat soba noodles from professionals haha!

    Reply
  76. Yoyo with Ethan Max Morrow Posted on August 2, 2019 at 5:39 am

    Those are HUGE chopsticks 🥢

    Reply
  77. themorgue2099 Posted on August 2, 2019 at 7:44 am

    First guy taught us : how to be happy. Second guy taught us (for us engineers and chemists) how to be sad. Like come on! You and your recipes! We learned percentages of moisture! Combine it and make it as delicate as you want. Your master here is chemistry! This guy will never make these where I live! So dry here

    Reply
  78. themorgue2099 Posted on August 2, 2019 at 7:53 am

    You guys are stupid! It is only a matter of keeping moisture in! That is why he needs to work fast! He loses moisture! Plain and simple! Come on chefs!!!

    Reply
  79. Eric Peterson Posted on August 2, 2019 at 8:25 pm

    Everyone is so mesmerized that I bet nobody noticed he took the jean jacket to level 3.

    Reply
  80. Wendell Dequilla Posted on August 3, 2019 at 4:49 am

    The 847 dislikes must be made up of 846 soba masters who didn’t get asked to be in the video and 1 Jerry. You know who the Jerry is all you dislike people and if you don’t thennn hate to break it to you but it’s you. You’re the Jerry

    Reply
  81. PD 18 Posted on August 3, 2019 at 6:09 am

    Dude this guy has only been at this for three of the ten years it takes to be a master soba maker….. imagine how many dimensions is master’s hands are seeing in.

    Reply
  82. anything weird Posted on August 3, 2019 at 7:50 am

    I love this man.. and the accent.

    Reply
  83. oberdamujigae Posted on August 4, 2019 at 1:12 pm

    after this I won't ever complain again why soba dishes are expensive. the difficulty in handling them deserves those prices

    Reply
  84. 123junerey Posted on August 5, 2019 at 10:27 am

    Is that pitcher magical? Cause it doesn't seem to run out of water.

    Reply
  85. Kristian Posted on August 5, 2019 at 6:12 pm

    This comment section would be allowed into the 10th dimension

    Reply
  86. Karpeno Posted on August 5, 2019 at 7:25 pm

    Too many work! Crazy people!

    Reply
  87. Abhishek Maurya Posted on August 7, 2019 at 4:37 pm

    Isn't the process too long and a bit unnecessary… I mean many steps…

    Reply
  88. Honor4OP Posted on August 8, 2019 at 1:03 pm

    This look like the best rabbit poo poo I will ever taste.
    Itadakimasu

    Reply
  89. Gabriel Dalposso Posted on August 9, 2019 at 12:51 pm

    Kotani-san: My fingers can see 10 dimensions
    Me: なに???

    Reply
  90. Roberto Improta Posted on August 9, 2019 at 3:18 pm

    Would a drip of olive oil make the dough more elastic?

    Reply
  91. Uisce Preston Posted on August 9, 2019 at 11:32 pm

    Now, to get that $8000 knife…..

    Reply
  92. Arda Çelik Posted on August 10, 2019 at 4:47 pm

    Bu soba değilki a*k makarna

    Reply
  93. Jeremy Fish Posted on August 10, 2019 at 11:42 pm

    Very, very! Cool stuff.

    Reply
  94. oyinbo peppe Posted on August 11, 2019 at 10:13 am

    The equipment used in this soba noodle making was amazing especially the "Kneading bowl", why didn't we Westerners think of that.

    Reply
  95. Elaine McNiel King Posted on August 12, 2019 at 2:41 am

    5:29 he turns into a cat makin biscuits. He should be purring

    Reply
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