ฝัง
- เผยแพร่เมื่อ 7 ส.ค. 2024
- Chef and author of the new book “Japanese Home Cooking” Sonoko Sakai comes to the Munchies Test kitchen to demonstrate the unique and tranquil art of making country-style buckwheat soba noodles.
Sonoko explains the health benefits of buckwheat (which has nothing to do with wheat), demonstrates her “soba yoga” kneading technique, and cuts her dough with a soba kiri and koma ita, a knife and cutting board made specifically to cut soba noodles. She quickly cooks the noddles in boiling water, rinses them in cold water, and serves the dish chilled (known as zarusoba) with a walnut dipping sauce.
Check out the recipe here: www.vice.com/en_us/article/vb...
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She’s brilliant I hope you guys do more things with her she’s fun to watch and a great mentor.
I really like her, like the grandmother I never had
no cap.
She is great teacher
Wow, love that she gives crystal clear instructions n explanation.
5:20 This is exactly it. People go for unhealthy convenience when not only is homemade more nutritious but also a meditative process that is nourishing from within. I remember when cooking gave me intense anxiety and it’s because I wasn’t comfortable or confident just being by myself. It just felt like another stressor. Maybe cooking isn’t the next step for everyone but all deserve to feel the joy of creating and admiring the outcome.
That noodle cutting is so satisfying
Isaac Toth yeah but you cant do that with soba cus theres hardly any gluten
She really is an awesome teacher , I found myself not being able to look away or be distracted the entire time because she kept it engaging and fun and I learned a lot of new things too !! Definitely should have her on here again or better yet she could do her own show I believe with success !
I just spent 9 days in Japan and we visited several tiny villages with soba shops… it was the most incredibly flavorful, nourishing food i have ever eaten!
Always impressed with the cutting skills to make the noodles so thin....heck I'm impressed with the ENTIRE PROCESS!
I have her book and it it very useful and highly recommended. Easy to understand and cook from.
I am a fan of Soba noodles, they are really appetizing
She is so brilliant and fun to watch! What a great teacher
By far the best video you guys have. Simple, straight to the point, and it speaks more about techniques of something as simple as noodle. Keep it up guys
Feature this Chef again. Amazing teaching style. Yes, I’m buying the book 📚
Thank you for taking the time to show us. I bought your book and look forward to enjoying many of your recipes!
This is so comforting she’s reminds me of my aunts
I hope you live to 110! This was lovely to watch! I can't wait to try my hand at this! The way you rolled this reminded me of when I was a child watching my italian grandmother rolling her beautiful noodles.I can still see her holding her sheet of noodle up to the sunlight as it streamed in through the window, showing me how thin to roll it! It is one of my most treasured memories.
All around the world, we all love noodles, they are Soba GOOD!
This is one of the most enjoyable cooking videos I've ever watched in my life!😃
That's what you call a passion. Love it!
What a lovely video! She's a delight. I hope you have her again.
Sonoko is such a good teacher.
I like her. "It's like a yoga/meditation"
My goodness. Looks amazing 😍
i just loved the way she demonstrated definitely i am going to try tommorow
This is very beautiful to watch and listen to. Lovely explanations.
I love Sonoko Sakai book: Japanese Home Cooking. Very well done book! Oishii! I will try to make this soba but I don't have that special cutting tools. Wish me luck!
Some people are born to be teachers. Great vid🙂
I'm going to have to try & make them
This is one of the best videos
Simply excellent
Brilliant teacher, if you’re in the LA area look up her classes 👌
Sonoko is the best!!
Eating buckwheat noodles all the time on a low carb diet made me lose so much weight. there's a reason the Japanese be so thin.
yep thinking of making this stuff at home to control cravings
Japanese tend to be thinner not because of low carb diet as we eat white rice daily as much as we want. But we don’t eat such fried food like McDonald’s daily or burgers or ice cream etc. in huge portions. It’s more to do with a portion control. Try cutting down portions and eat balanced diet. It’s healthier. Buckwheat noodles eaten in regular bases is said to be a no no by medical professionals in Japan, as it’s not a balanced diet. Not enough veggies and small amount of proteins. It’s normally accompanied with tempura or fried fish, and not enough vegetables.
@@KittenBowl1 Seaweed has a component that makes you absorb less carbs and fats also and that's a huge part of japanese cuisine. I always add some kombu to my pots of rice now cause of it!
what a master !
Excellent video! I love the fresh made soba. If you can find in your local Japanese grocery store, use the "cold mountain" specially meant for soba noodles, and the dough is easier to make than you think.
This is so relaxing to watch. I love cuisines from around the world. Can we get Africa next?
I've seen all of the African cuisine videos but I want more! I love seeing my cultural foods represented.
I heard the tastiest food there is air
@@andrepraseno9060 do you want me to call you racist or something?? Like what do you want me to do with your comment?
brilliant Thankyou from the uk x
Very Interesting ! Thanks !
Very nice recipe young lady, i really like soba noodles
She is a great teacher
Love this woman
Yummy yummy 😋
somewhere out there shoto todoroki is frothing at the mouth over this vid
this is exactly why i want to know what soba is
im watching here cuz i want to make shoto's fave food lmao
It's especially funny because his favorite food is just another "it can be either hot or cold, but I specifically want it cold" joke.
shes amazing, more more more
Wow munchies almost doesn't suck anymore .... thanks Rupert Murdock!!!!
Okay she can make Soba noodle but can her fingers see in 10 dimension?
Mr Sem cant believe i know this reference hahaha
Tier 3 dank memes
Good one
Soba nerds unite!
captianamericaiunderstoodthatreference.gif
Charming lady, clear instructions, no redundancies like in the title of this video - "make homemade" is tautological. "How to make Soba noodles at home" makes more sense.
You say that, but if you search "how to make soba noodles" you're going to get a bunch of results on how to cook premade noodles. The redundancy in this case is absolutely necessary.
Sanji would be proud
That episode just came out to
Sharmarke Kedie lol I get cravings based on what food is present in One Piece.
@@G4Helping same
HE IS NOT SANJI... HE IS SOBA MASK!
He is the reason i searched soba noodle to begin with
Thanks for your help I finally will be able to eat some COLD soba
when your here because you want to make todoroki's favorite food
Yess omg😭😪
Nice.
Lot of techniques going on here. Very very good.
MashaaALLAH very nice recipe thanks 👍🏻👍🏻👍🏻👌👌👌may ALLAH bless you all the best 👍🏻👌👍🏻👌👌💓inshaa ALLAH i will try it 👍🏻👌👍🏻
This was awesome. She's so... idk how to put it.... refreshing?
I hope I could make it one day
I love soba
Can i able to dry it and pack it to carry for long journey? If so why not you can kindly make a beautiful video how to dry and pack like a commercial noodle please
shes very smart,
when she made the corners, pogchamp
Watching how that thin stainless steel bowl move when she uses two hands just made it clear to me why in their own kitchens the Japanese use a heavy ceramic bowl for this.
I can't be the only one that woke up one day and realized their purpose was to make noodles.
listened to this woman on the bon appetit foodcast the other day. check it out. super interesting!
Guys news to this any help would be much appreciated please! So when it gets to the folding stage, can I half it again before she creased it and folded it a further twice, as my chopping board and soba knife aren´t that big, providing the dough is stretched out enough! Cutting stage I struggled with do I move the chopping board after chopping into the noodles or does the knife move it after cutting into the soba? I put the dough back together a few times, but couldn´t come to any conclusion!
Also the width of my rolling pin is about half that of hers, is that ok as long as I wrap the soba round it tight when rolling it?
Kind regards
Thinking of Nene Kinokuni from Food Wars. Soba Queen!
She's better than Nene who made the most basic mistake while calling herself a soba master.
She is pleasantly delightful
Hello, thanks for the amazing recipe. I'm having trouble when transiting from the "crumbly mass" to the "semi firm and smooth ball": it's still very "crumbly" not matter how long I knead the dough (manually or with a robot). When I try to flatten it, it dissolve into many parts. Does anyone know how to fix to this ? Maybe there's not enough water, or the preliminary step with the sifting of the dough is mandatory ? Thanks in advance !
Ik its a year later but too little water and/or adding the water to the dough too quickly is/was probably your problem.
@@xray-bullet7914 Indeed it was. The important lesson here is that we don't all use the same flour and the ratio can highly differ between them. I ended up adding way more water and finally it become sticky.
shoutout to chef bugher
Do you have to add the flour? I was hoping to make these gluten free.
Yes you would need flour unless you are a very seasoned buckwheat master chef with 20 years of proper training and experience. Honestly no one in Japan makes buckwheat noodles fresh at home. My dad makes often on the weekend but it took him years to be able to make decent edible kind. You should go buy dried buckwheat noodles at a Japanese grocery store. They got all kinds though you may have limited options in the US than us here in Japan. She’s a bit misleading to present as if Japanese people in Japan make fresh buckwheat noodles at home. We buy dried noodles or we go out to eat fresh buckwheat noodles made by master chefs. They are craftsmen who do this for living. Just like Sushi, we don’t make this from scratch at home. We cook dried buckwheat noodles at home or buy fresh already prepared ones. She fails to mention that. I guess she has to sell her books too. 😆
Love soba, but allergic to all purpose flour. Can I just make with buckwheat flour alone?
I like her
Hi. I can't eat gluten. Can I replace or remove the all purpose flour for the soba recipe?
You can if you are a very seasoned buckwheat noodle master chef. We say in Japan, to make decent edible soba, it would take one minimum of 10 years. You as a beginner novice person would likely face difficulties even kneading and rolling out 100% buckwheat dough. It would break into pieces actually as it won’t have any binding agent.
You would be better off picking up 100% buckwheat dried noodles in a Japanese grocery store. No one in Japan in average household makes soba noodles in Japan from scratch. We buy dried noodles and cook at home. There are 100% buckwheat soba noodles, which usually costs twice as much than regular soba flour (buckwheat flour) and wheat flour one. But there are some. If you have digestive disorder, I would be really careful as these buckwheat noodles are usually made in the same facility with regular buckwheat noodles with wheat flour. But if you aren’t super sensitive you can try buying dried buckwheat soba noodles. You can also buy dipping sauce. But soy sauce usually contains wheat. You can make one at home. You would need bonito flakes at least and make Dashi (Japanese soup stock), and add soy sauce, sake or mirin plus sugar. Good luck.
Where can I buy her book here in Dubai?
Maybe if I start now I’ll be good at this is 5 years 😂
I clicked as soon as I saw her hands making noodles in the little preview thingy, didn't need any context.
😍♥️
Soba-yoga Guruji 🙏🏾
Im already 100% sure im going to fuck this up if i try making it at home
Yo this is fucking awesome
she's just like my grandma, who want's to feed me 24/7
I want a grandma like that, or better yet, my wife to do that, lol
1:45 kneading dough like this is pretty traditional in my country so it shouldnt be hard
Whats up guys superbowl sunday!!!!
Gang
If you don't cook it right away, what will happen? I mean will it expand or something? I'm thinking of doing it a business, help.. 😔
If you make the dough/noodle and leave it for a while without cooking it (just leaving the raw noodle sitting out), it starts to lose the aroma.
The whole point of soba is enjoying the delicate flavor from the noodle itself but if it lose the flavor, there's very little point of eating soba.
There's a restaurant in Korea that makes a bunch of noodle/dough right before their opening time so they can serve it as fresh as possible without losing too much aroma.
I have yet to get my hands on some buckwheat but I'm excited to try this out :D my Japanese friend recently shared a yakisoba sauce recipe with me (it's almost exactly the same as the restaurant I like to go to) so I'm gonna be eating lots of soba soon xD (I'm addicted to soba noodles)
Before anyone comments, yes I know yakisoba is typically made with "Chinese wheat noodles" or udon noodles, but I'm interested in buckwheat noodles cause they're healthier
You don’t ever eat buckwheat soba noodles like Yakisoba. It would taste awful with yakisoba sauce with buckwheat noodles. Completely different cuisine. Buckwheat noodle dish is Japanese. Yakisoba is derived from Chinese noodles. Yeah that’s why yakisoba uses wheat only. It’s imported food that is Japanized basically like ramen noodles. I know our food because I’m Japanese living in Japan. Please don’t bastardize buckwheat noodles. It’s sinful.
I ain’t ever gonna be soba!
That's gotta be the biggest knife I have ever seen in my life
The words Soba or そば saved my stomach 3000 times when I got lost and hungry in Tokyo.
Out of thousand of signboards, only the words そば shined through :D
@@XerosXIII yeaaaa
_Yaki Soba Desu_
Yaki saba dayo
O:15 did she say I’m and actor
What can you instead on flour i can’t eat it
@ lady tee , corn starch is a good sub, potato powder starch, is a good sub, & if you can't eat flour, there are several kinds of flour also such as wheat flour, white corn flour, yellow corn flour , etc... not sure which one you can't eat or if none at all, i hope that helps ma'am, & God Bless you & yours, & stay safe during this crisis.
Did she just put ap flour in that?
Mikey Mudrick - Buckwheat flour
I wonder how many dimensions she can see
Who likes noodles🍝🍝
Bring Sanji for this
Ridiculously large chopping board
a Rolling pin longer than my counter top
years of training to knead the dough
A legendary tier blacksmith to craft the Soba Knife
0:22 do you only need a little rustic buckwheat flour to call it country style? Because you only put a little bit in it
When you're here because of random cravings but then realize it's actually really really hard to make :'D
Sanji
Soba means room on my native language. I loooooooooove home madwäe Nooooooodlz
Home made Soba ? EZ! get hvdhdyey special flour that is only sold in Japan first step.
This looks delicious but the recipe doesn’t say how to make the walnut dipping sauce.