Making Of Soba Noodles

The following pictures say it all on how to make soba noodles. These were taken during the Salmon Festival in Rokkasho Town. We have to wait for this Japanese guy to finish making soba noodles without saying anything. I will do the same thing.....enjoy browsing the photos!






















Finally he smiled :-)

I should have brought my video camera rather than taking pictures of each steps hehehe, sorry I forgot to bring it.

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According from Wikipedia:
Soba is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is common in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat. It takes three months for buckwheat to be ready for harvest, so people can harvest it four times in a year; it is harvested mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido. People call soba that is made with buckwheat that has just been harvested "shin-soba". It has more sweetness and taste than soba.

In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan and are served by exclusive and expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.