First-year students of Hokuryu Junior High School, soba making experience 2023 Thanks to the cooperation of the members of Soba Shokubu Hokuryu!

Monday, October 30, 2023

On Tuesday, October 24, from 9:00 a.m., first-year students of Hokuryu Junior High School enjoyed a soba (buckwheat noodle) making experience at the auditorium of the community center.

Soba Making Experience at Hokuryu Junior High School 2023

Collaboration with the community as part of integrated learning

This soba-making experience was held for the first time with the cooperation of the Hokuryu Town Board of Education, as part of the integrated learning program, with the aim of promoting cooperation with the local community.

Cooperation and guidance from the members of the Soba Gourmet Club Hokuryu

With the cooperation and guidance of the members of the Soba Shokugakubu Hokuryu, three first-year junior high school students and one teacher participated in a serious yet fun soba-making experience.

The plan was originally for five students to participate, but two students were absent, so the teacher was suddenly asked to participate as well.

Introducing 3 members of Soba Gourmet Club Hokuryu

• Representative: Shoichi Nakamura, Mitsuko Fujii, Noriaki Kakihara

Start of soba noodle making experience

The soba-making process began with Nakamura's careful explanation of the steps and guidance.

The students went through each step of the process in order, carefully concentrating on each action.

Talking to buckwheat flour

Representative Nakamura asked, "How about the amount of water? Do we need more? Is it smooth now? He warmly told the students, "We should always have a friendly conversation with the buckwheat flour and perform each operation, gently and carefully dealing with the buckwheat flour.

Explanation of soba noodle making procedure

material

🍜 400 g buckwheat flour, 100 g medium-strength flour, water

buckwheat noodle making tools

Wooden bowl, noodle bar, noshi-ita, chopping board, buckwheat knife, small board, noodle container

procedure

1. water spinning
   🔸 Shake the powder into a wooden bowl.
   🔸 Add water a little at a time, 4 to 5 times while watching the powder.
   🔸 Stir in a circular motion with both hands so that the water is distributed throughout the flour.
   (Work with an awareness of the transformation of buckwheat flour into breadcrumbs, then azuki beans, then soybeans, then marbles.)
   　
2. Nerun, navel out, and ground
   🔸 Once you are sure the stickiness is ready, put them together into one "kneading ball".
   🔸 From a circle to an onion-like shape "navel out".

   🔸 Crush the navel out and make a flat circle like a Kagamimochi.
   🔸 With the palm of your hand, press and stretch the dough from 10 to 2 o'clock and rotate it.
   　

3. Rounding out, cornering out, main rolling out
   🔸 Place the dough on a floured surface and carefully roll it out thinly with a rolling pin.
   🔸 "square out" the dough so that it goes from round to square.
   🔸 Stretch "hon-rolling" to make thin, even-thickness (2-3 mm) squares (aim for approximately 60 cm x 60 cm squares).
   　
4. folding and cutting
   🔸 Flour and fold the dough in thirds from back to front and front to back.
   🔸 Place a booth board over the dough and cut the dough to an even thickness of 2-3 mm.
   🔸 Place the cut dough in a noodle container to keep it from drying out.
   　
5. boil
   🔸 In a pot of your choice, place noodles in fully boiling water and cook for 1 minute.
   🔸 After boiling, rub well and rinse quickly with water.
   🔸 Drain water and finish!

Everyone is working very hard.

sifter

water spinning

While determining the moisture content of the dough.

Roll out the dough.

Gently and smoothly

Carefully and slowly.

the bottom of one's heart is in the cat's paw

Gently and rhythmically, avoiding catching your fingers in the dough.

2 o'clock to 10 o'clock.

While adjusting the thickness of the dough.

Aim for square.

Wrap the dough around the rolling pin.

Thin, big, slow.

Furthermore, carefully...

Fold the dough and sprinkle with flour.

Cut soba carefully!

The teacher also finishes up the buckwheat noodle cutting

While gently holding the left hand a little apart from the board of the small room.

Slowly using the weight of the knife.

Completion!

We will take it!

We will enjoy cold soba noodles prepared in the kitchen by members of the Soba Gourmet Club Hokuryu.

Yum! Delicious!

That was fun!

Good night! Thank you very much!

The students of Hokuryu Junior High School enjoyed their first experience of buckwheat noodle making, while being nervous and serious about the challenge!

I would like to express my sincere gratitude to the members of the Soba Shokubu Hokuryu for their careful guidance.

Through this precious experience, you will be able to experience the difficulty and fun of soba making and the deliciousness of soba, all made with the utmost sincerity.

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◇ Reporting and writing by Ikuko Terauchi (Photography and editorial assistance by Noboru Terauchi)