notes: 1. our 10 fingers can feel 10 dimensions. 2. mix the dough by the 3 motions. Sand garden, Volcano, and Ocean. 3. rabbit poo poo. 4. cat's paws. 5. soba knife is made by a samurai sword craftsman.
honestly people who make these traditional dishes by hand and do it passionately and lovingly are so beautiful. look at this man with these beautiful hands and this beautiful soul. i stan
That perfect egg shape turned into a perfect circle shape with hands and into an even more perfect circle with the rolling pin and then again into a perfect square on a zero gluten dough. I'd need to see more than 10 dimensions to do that!
Man this was amazing. You can really see how unforgiving that dough is. It wants to crack as he kneads it and you can almost feel it tear as he rolls over it. You have my respect man.
Jonny Khan It is true though. If you do try it yourself, you’ll realise just how detailed and difficult the whole process it. It’s a miracle that soba chefs can make noodle that thin and long without gluten.
@@hmst2434 My friend learning it took several months to make consistent 60% buckwheat ratio. It will be a while before he can make the standard 80% consistently without noodles tasting different each time.
SadBoy yup, by watching his technique i can only imagine that it would take years to master. Me learning to bake sourdough bread took 2 yrs before i turn out decent bread. When i was learning chinese noodles (egg noodles, pulled noodles aka la mian/ramen) it took me 5 yrs to master. I can easily believe that it’d take a good 10 yrs to master 100% soba noodle. That kneading & rolling takes a whole lot of skills.
Rolling up a circle around a pin makes it fatter in the middle, like a croissant. Some form of pulling/pressure on that center/fat bit pulls the dough in a linear direction across the dough and makes you an oval. Flip 90 degrees to a forming "corner" and work from there, and the square will start to form.
I was so anxious this whole video because I was so worried the dough would break , he is so gifted, he produced something that involves a skill that not alot of people have and does it at such a high level xx You can feel his passion for his work, its refreshing xx
I dont know Japanese, but I feel like most logical languages do. Like Chinese, German, Old Greek, Sanskrit... it actually makes things less complicated
The way he just throws the flour during the rolling stage is e v e r y t h i n g. can i get a gif of that and just watch it before i sleep. please and thankyou
You can't refrigerate these. They crack if they're not being worked. They crack if they're overworked. They have no gluten and take forever to assemble. Who invented these and why.
Thanks for the long-form editing, showing the full length of time he spent on each step, makes this video really chill. I did this guy, can we have more videos with him? 😍
The skills and precision of this chef is off the chart. I am in awe watching the whole process and I had no idea the level of artistry could be achieved in making what seemingly a simple noodle. How he able to roll the round dough into a perfect square is only one of hundreds of techniques in this 20 minutes.
He chose 4 corners and rolled those out farther. To be able to make a square, he made a diagonal line between opposite corners with flour, using his stick as a ruler.
It is so beautiful to watch. In this hectic times, simple, handmade things give me inner peace and joy. I hope these lovely traditions don´t die because of "progress" and globalisation.
What's hectic about now compared to any other time? If you're in America, you should know that we are lucky to have a dedicated president bringing the country back together.
Nah. Thanks to globalization and progress we can enjoy a 20 min of this artisan doing his thing allowing us to appreciate much more their craft and expand its horizons.
i watched this video when its aired. and im watching this again after i got diagnosed with celiac disease. its nice to now that %100 buckwheat flour soba noodle is totally gluten free and safe to eat.
Sad to hear about the disease. 100% buckwheat soba is very difficult to make and depending on what country you are in, it's extremely rare to find them.
@@lordweebus4367 his hands already saw the future in which the dough cracked, they travelled through the ten dimensions until they found the reality in which the dough was healed, and through his travels he realized, it was he who healed the dough all along. And so he did. And it was good.
@@gioojisba2758 actually eyes can only see 2 dimentions, the third is an illusion caused by merging two images, but if you close one eye you can only see 2 real dimentions
I like when he said "Tokyo is a very business town so everybody eats quickly...so should be a thin noodle" that sentence explains a lot to me ,what a poeple!!
LOVE watching the Handcrafted videos :) It's so interesting just being able to observe a master (or to-be-master) of soba making! I didn't know so much attention to detail went into making this delicious noodle. Thanks, BA!
Wow! Mind bllloowwwn! Anyone focused on this mans english/ accent obviously isnt aware of the level of skill this man has. Maybe you should watch how to make cake pops or something alot more basic..Making noodles with no gluten is almost like making a drink with no liquid. The way he forms that square when rolling the dough.. i could go on and on about this guy. Soba noodle master takes 10 years of practice. Id love to see a regular person try to make these side by side.
Looks pretty easy to me. Mix wet with dry, roll, then cut and cook. I don't get it. Remove all his fancy closed eye mixing and giant stick rolling flourishes and it is just a simple noodle.
@@absolutedoruiyaaa4736 Fortunately, I have better things to do than mix water and buckwheat with my eyes closed. It's like the 20 minute video they made about making yogurt by mixing 2 ingredients together. As if it was rocket science. Don't be so gullible your whole life.
@@GordonFreeman. It requires far more intensive labor compared to standard flours with gluten. And as he said, you can't fix it when it tore. Not to mention you're racing against time. Remember that the noodle would broke down 3 hours after he store it on the fridge. And it also requires a cold temperature while making it (You need to wake up earlier, like 4 AM as he said). Even the guy said that a perfect 100% buckwheat is very hard while demonstrating it to us. While it is definitely not worth to do for us, we can still give the guy a high respect for how he turns the whole noodle-making into an art level.
J P scientifically speaking people who say “i can do that” on a complex process normally won’t do it, or fail badly. Don’t be delusional. It’s more difficult than what you think it is!
An absolute pleasure to watch, a beautiful craft. I've been a chef of 25yrs+, and you learn something everyday. Many thanks to whoever made this video. BRILLIANT!
Very humbling experience. Never going to eat these noodles the same way again, the skill, effort and dedication involved is just incredible. Would love to know which place he works at
chasm616 most likely the place where you've eaten soba before already use machine instead of handmade, and also the dough mixer with plain flour as well. Even in Japan, you usually need to go to high end Ryokan, or traditional soba restaurant that has been running for generation to have it handmade with 100% soba flour.
Wow, that was AWESOME! Much respect... The Japanese have perfected the art of perfection in everything they do. This man is a master, himself, but he is still humble enough to acknowledge that he's still always learning new techniques. I love that he spoke of his apprenticeship with his master guru. He answered all my questions, exactly at the moment I was wondering about something. Watching how physical this work is (the guy is dancing), I was wondering about him sweating and getting overheated, and he then explained about making the noodles in the early cold hours of the morning, for the sake of the noodles! And my mind was blown when that alternating rolling produced the square shape. I didn't see that coming, even though he had said it was going to be made into a square.
LA Fresh Life um yesss girl. I’m sitting in my car I’m my drive way thinking it’s gonna be a 2 minute video but ended up turning into 20 minutes of soba bliss🍜
relaxing?? I found it to be stressful. Here he is, under pressure, working with a difficult ingredient, hot studio lights drying up his dough, and he's a student only 3 years into his 10 year program. You can almost hear the voice in his head noting every imperfection in his technique.
What a super excellent art !! Huge respect. In Indian Villages women make millet doughs with cold water just like this skillful Japanese person made without breaking the dough while rolling inti thin sheets. And then it is baked into balloon like puffed up breads on heating pan. This requires a lot of skill. Most people who dont have this skill make the dough using rolling boiled water. But the texture of the bread made with cold water will be different. I guess that same rolled sheets made out of cold water dough can be made into noodles by this process. Can be tried. But I wish we could also store them to make instant millet halka noodles.
"Now we are going to make this circle into a square" (Okay, yeah sure, so you're just going to fold it then) *Folds the dough, circle becomes a square when he unfolds it* Wait wtf??
I can't eat wheat, and I could never find pre-prepared soba noodles without some wheat flour... So, the first time I made them, myself, was around 8 years ago. I didn't go by a recipe, or anything, so I had no idea what I was in for. Thought they'd be like basically any other noodle that you'd make. 😒 Oh my gosh. They are so, so *difficult* to shape and cut, but unbelievably flavourful, chewy, and so satisfying. Pros: they don't take a huge amount of time to make, they're the best soba noodles you'll ever have, and you'll want to try them unadulterated, at least once. Cons: there is no easy way to make them, there is no non-messy way to make them, and you'll have a hard time going back. 😅 It's so worth it, a couple times per year, though. Divine, chewy, nutty, and the best zaru soba you'll ever have. ♥️ Now I want some. 😩
I just recently made soba for the first time with my family and it was really fun! It's not as intense and difficult as it may seem, so I encourage everyone to give it a try. Also, this doesn't really matter but my dad's name is extremely similar to this guy's name.
he started mixing it, and i was thinking "man i could do this", but when he started rolling it, really sunk in dude knows noodles like few other people
rolling the circle into an oval, then rolling that oval on the long side outward into a square...? idk where you're getting confused but i tried to explain it.
I enjoyed watching that so much. Working the buckwheat with his eyes closed, letting his fingers gauge the moisture and crumb... Yeah, that's ten years well spent. Man knows his soba. I'd maim to taste a bowl of those noodles...
notes:
1. our 10 fingers can feel 10 dimensions.
2. mix the dough by the 3 motions. Sand garden, Volcano, and Ocean.
3. rabbit poo poo.
4. cat's paws.
5. soba knife is made by a samurai sword craftsman.
I've written this down on a dozen postcards and mailed them to a dozen random addresses in my country. I feel like now I can rest.
Thanks for the summary. I don’t have time to watch the whole thing and just need the general guideline. ;)
@@717379 😂🤣😂 i know right? He hit all the major points.
6.
reading this comment before the video and being skeptical was wild
*HIS HANDS CAN SEE TEN DIMENSIONS*
Lucy Catcher Yours can't ?
hahaha
I only can count about five or six? 3 spaces moisture (strength) and time.... but what are the other 4?????
temperature ....
Japanisity...
This has been without a doubt the best procrastination of my existence.
I relate
You miss your chance of placing a pun
@@waffy136 What pun?
IT REALLY IS
You mean propastanation
The danger of watching such an expert is how simple they make things seem. This man is so good you can barely comprehend how good he is...
You know you're good at something, when you can make the hardest thing look super easy
@@nae_on with your eyes closed too
It’s that magnificent bowl
honestly people who make these traditional dishes by hand and do it passionately and lovingly are so beautiful. look at this man with these beautiful hands and this beautiful soul. i stan
If you watch a 20 min youtube video without checking the time ONCE, you know it's a quality video.
You are right man.
You're damn right. This video was top quality
So true
I had to double check that it was 20 minutes. I didn't even see how long it was, it was just that good of a video
WAIT HAHAY
How to make soba noodles at home:
*Step1:Train for 10 years in Japan*
Enso _ Step 2 : cry. Step 3 : go to Japan and order soba.
Step two: rabbit poopoo
Step 3 : get a knife from master craftsmanship samurai sword with worth of USD 10,000.
😂😂😂
They only say that for job security.. the dude is a freakin noodle maker...couple months practice TOPS is all you need.
This are the best 20 minutes of unhelpful information of my life. I will never use any of this but I won't forget it till the I die.
TIll you randomly see buckwheat flour in shop and decide to give it try
I’m definitely going to try this
@@JustUleq I've tried with 80% buckwheat. Might as well have tried making noodles out of wet sand.
@@mieblock4856 Well, this man did it.
Him: "Hardest noodles to make"
Me: "challenge accepted"
Edit 1: Later will probably cry...
To be continued...
That perfect egg shape turned into a perfect circle shape with hands and into an even more perfect circle with the rolling pin and then again into a perfect square on a zero gluten dough. I'd need to see more than 10 dimensions to do that!
"the internet has made people have an attention span of 3 seconds"
*watches japanese dude chop soba noodles for 6 minutes*
I have memorized the very important point that fingers can see 10 dimensions and that a cat paw is the best way to roll pasta
@@PGESTELAR Don't forget about the usagi unko 😉
My uncle is a soba chef in Japan and I never thought much of it when there were leftover soba for dinner. I'll appreciate it more now...
Man this was amazing. You can really see how unforgiving that dough is. It wants to crack as he kneads it and you can almost feel it tear as he rolls over it. You have my respect man.
I've never watched a video so Intense and Relaxing at the same time, a noodle Samurai.
What a workout too, got tired of just watching
So soothing though
Eanna Muhammad iii
rosskilla216 right I wouldn't have the strength lol.
rosskilla216 b $
Lmfao
I bet the dislike are from peoples hands who cant see 10 dimensions
This video smells chuuni. haahahaha LOL. Great video tho!
A. k. a. amputees
i knew there'd be a comment about that line as soon as i heard it
*Alright. I owe ya 10 bucks*
default with 13 subs Yes
"If you want to master soba noodles you need to train for ten years" is the most Japanese thing I've heard
Jonny Khan It is true though. If you do try it yourself, you’ll realise just how detailed and difficult the whole process it. It’s a miracle that soba chefs can make noodle that thin and long without gluten.
@@hmst2434 My friend learning it took several months to make consistent 60% buckwheat ratio.
It will be a while before he can make the standard 80% consistently without noodles tasting different each time.
SadBoy yup, by watching his technique i can only imagine that it would take years to master. Me learning to bake sourdough bread took 2 yrs before i turn out decent bread. When i was learning chinese noodles (egg noodles, pulled noodles aka la mian/ramen) it took me 5 yrs to master. I can easily believe that it’d take a good 10 yrs to master 100% soba noodle. That kneading & rolling takes a whole lot of skills.
Everything is fun n foolish for whiteskins
@@debjyotidutta9964 You must be real fun at parties :P
denim outfit, rabbit poopoo, cat paws... man he’s the cutest noodle man out there!
peach jelly its a traditional outfit BUT RABBIT POOPOO WHAT
....ok
he was talking about the noodles being the texture of rabbit feces usagi no unko
No way that's denim. It looks like indigo.. With a 1000-8000 us dollar cutting knife you don't mess about.
@@Fl4dd3rm0uz denim is a material indigo is a color what are you talking about? and it's made out of cotton
What a fascinating way of making it rectangular while rolling
I still don't really understand how he did that :) was neat though
Mallory Kane Very!
Rolling up a circle around a pin makes it fatter in the middle, like a croissant. Some form of pulling/pressure on that center/fat bit pulls the dough in a linear direction across the dough and makes you an oval. Flip 90 degrees to a forming "corner" and work from there, and the square will start to form.
Japan borrowed it from the Chinese
He varies the pressure when he had it all rolled up, and it just depends on where
"100% buckwheat, you break, cannot fix"
*proceeds to break and then fix 100% buckwheat*
The man really is a master.
nah hes been training for 3 years and you need 10 years to be a master
No
He’s Been doing this for 18 years
Bremen Wright
You need to erupt volcanos and wave the ocean in that bowl 50 hours a day, 50 days a week for *at least* 50 years to be a master.
He's probably using 80%. For 100% even the temperature of the room affects the process. No way he was doing the 100%.
There was a translation error, he meant YOU cannot fix.
Can we just appreciate how smooth that bowl is? lacquerware is gorgeous
I was so anxious this whole video because I was so worried the dough would break , he is so gifted, he produced something that involves a skill that not alot of people have and does it at such a high level xx You can feel his passion for his work, its refreshing xx
Me before watching this vid: “Ooooooh!! I’m gonna make this!!”
Me after: “Screw it; what was I thinking?”
You need to learn to feel 10 dimensions first lol
Don't forget to know what rabbit poopoo feels like lmao
Yea
THIS.
Exactly!
I think he used magic in the "circle to square" process... amazing!
Everything in Japan has a name, then a term, then a technique, then a style... What a wonderful way to complicate things.
You are familiar with Japanese culture! It is wonderful (^ ^)
Us Japanese will have an answer for everything lol. We super extra
I dont know Japanese, but I feel like most logical languages do. Like Chinese, German, Old Greek, Sanskrit... it actually makes things less complicated
That is why it takes at least 10 years to master this.
Waiting for them to over complicate breathing
I like how you know the dough is wet enough when it "feels like rabbit poo-poos"
It makes you wonder: has he felt rabbit poo in his life?
@@nowdefunctchannel6874 I mean..... If you train to make soba several years, anything can happen in that amount of time😂
Onion has layers
Women have curves
*Noodles have dimensions*
Exactly
And fingers have 10
Boom baby 😎
Oño
Men have curves..
So much respect for him! Eating his soba noodles would be an honor
Damn I'm too drunk to watch this... Better come back when I'm Soba
Oh god.. 😂😂😂
@@AGPMandavel The life of a noodle is a trivial existence everyday wondering when you will be made into noodle soup...
@@ahanlon9315 wow lol
@@-ruubi-7270what can I say... I'm a souper guy :^)
@@ahanlon9315 stop.. 💀🤣
The way he just throws the flour during the rolling stage is e v e r y t h i n g.
can i get a gif of that and just watch it before i sleep. please and thankyou
You can't refrigerate these. They crack if they're not being worked. They crack if they're overworked. They have no gluten and take forever to assemble. Who invented these and why.
Japan in a nutshell.
People who lived on an Island and had no access to Wheat.
Because the flavour and texture is incredible.
Japan.
because Japan
Traditionally they grow buckwheat where the soil isn't suitable for growing rice.
Soba sensei: "If 100% breaks you cannot fix"
Also Soba sensei: Fixes it anyway at 12:30
If you'll notice, that tear comes right back in a few moments. :c
He meant 'YOU' as in us lol
@@axisboise the soba were never broken, only our souls were
I really enjoy that the video speed was not increased.
Toi Kodály didn't need to, he was fast enough lol
Thanks for the long-form editing, showing the full length of time he spent on each step, makes this video really chill.
I did this guy, can we have more videos with him? 😍
i don´t think he does alot besides making soba noodles considering how good he is at it
Derriere Damn u did this guy? How was it? Did he treat you like this dough?
Gangsta Goose LMAO
He's had years of practice kneading dough. I'm pretty sure he can make a woman orgasm just by touching her breasts.
Derriere rabbit poop
I liked it being explained by himself, he knows best what he does and his english is pretty solid
The skills and precision of this chef is off the chart. I am in awe watching the whole process and I had no idea the level of artistry could be achieved in making what seemingly a simple noodle. How he able to roll the round dough into a perfect square is only one of hundreds of techniques in this 20 minutes.
I see the tear as he's rolling and feel my heart drop.
I KNOW. THIS VIDEO IS THE MOST DRAMA I HAVE EVER FELT BECAUSE THAT TEAR IS PERMANENT WITH NON-GLUTEN FLOUR, AAAAA
this put me in a state of extreme stress and extreme relaxation
My mind cannot comprehend on how he rolls a circle to a square... must be because of his 10 dimensional hands lol plus the price of that knife
He chose 4 corners and rolled those out farther. To be able to make a square, he made a diagonal line between opposite corners with flour, using his stick as a ruler.
he squared the circle. Checkmate mathematicians.
There needs to be an anime about a soba master who uses his skills to fight crime and in underground fight clubs.
@Java Monsoon aahahaha thats amazing
He tapered it on one axis then rotated it and tapered it on a perpendicular axis and then just stretched it till it resembled a square.
It is so beautiful to watch. In this hectic times, simple, handmade things give me inner peace and joy. I hope these lovely traditions don´t die because of "progress" and globalisation.
I see! I agree with your wonderful opinion and way of thinking (^ ^)
I honestly think that won’t happen because people love passing information down to new generations. It’s a time honored tradition :)
Sunshine Luke It is a very accurate point! Thank you very much (^ ^)
What's hectic about now compared to any other time? If you're in America, you should know that we are lucky to have a dedicated president bringing the country back together.
Nah. Thanks to globalization and progress we can enjoy a 20 min of this artisan doing his thing allowing us to appreciate much more their craft and expand its horizons.
i watched this video when its aired. and im watching this again after i got diagnosed with celiac disease. its nice to now that %100 buckwheat flour soba noodle is totally gluten free and safe to eat.
Sad to hear about the disease.
100% buckwheat soba is very difficult to make and depending on what country you are in, it's extremely rare to find them.
YOU CANT FIX THE DOUGH!!!
12:33 *fixes dough*
I think he means if there's a rip on the inside of the soba
I had a small panic attack. I expected him to declare dishonor and have to start again.
Because his hands see 10 dimensions.
@@lordweebus4367 his hands already saw the future in which the dough cracked, they travelled through the ten dimensions until they found the reality in which the dough was healed, and through his travels he realized, it was he who healed the dough all along. And so he did. And it was good.
*you* can't fix the dough. He can.
how to make handmade soba noodles
you can"t
I think this is the best comment I have seen about this video.
How to make do circles without router
I mean you can, but it probably wouldn’t be as perfect as his.
This comment is perfect
lol. That is what i have learned.
* closes eyes while mixing, attempting to make a tsunami*
Opens eyes: WHERED THE FLOUR GO???
Ok that was funny!! 😂😂😂
Good one! 😂👍
詩人だ（＾＾！なんかすごいや
😂
"My eyes can see only 1 dimension, but my fingers can see 10 dimensions"
3*
@@gioojisba2758 actually eyes can only see 2 dimentions, the third is an illusion caused by merging two images, but if you close one eye you can only see 2 real dimentions
but if i had 10 eyes,can i see 10 dimensions without fingers?
@@shin3128 well no otherwise you'd need to 3 eyes
So he can slap Dr Who?
The amount of Dedication is insane
Point A: this is high quality TH-camry
Point B: Can someone tell me where to source that denim gi/cardigan he's wearing because it's amazing.
Search for "samue"
If you train for ten years you may wear it.
Find the tenth dimension... only there can you find what you’re looking for...
That's not denim. It's a boro. Look for Kiriko Made.
So satisfying when he fixed the two rips
Why does the music sound like I'm stuck in a character select screen...?
That's a good thing.
lol like at tekken or street fighter lol
like tekken's and street fighter's lol
Actually stuck in the Skyrim character select screen atm. The music makes me double check the game window every ten seconds xD
KJ Houston It actually sounds like something from Onmyōji!
DID HE JUST SAY A TEXTURE OF RABBIT POOPOO LMAO
Yes, usagi no unko = The faeces of the rabbit.
satvik moj
Lol! My poop is great!!!
yes he sure did lmaoooooooo i had to replay that cause i thought i was hearing things lol
he's a master and not a sheltered suburban kid. ofcourse he'll know what rabbit pellets feel like.
satvik moj is it weird that I know what he is talking about?
I like when he said "Tokyo is a very business town so everybody eats quickly...so should be a thin noodle" that sentence explains a lot to me ,what a poeple!!
I bet food wars can't compete with this man (btw, in the anime they only made a 9:1 ratio soba)
That was beautiful the guy is a true master of his craft + so is the editor and sound person for the video. The result of the internet at its best imo
How the heck did he get a square?!?!?!?! Magic noodle man
LOVE watching the Handcrafted videos :) It's so interesting just being able to observe a master (or to-be-master) of soba making! I didn't know so much attention to detail went into making this delicious noodle. Thanks, BA!
I had to rewind a few times to make sure I heard right, too
Wow! Mind bllloowwwn! Anyone focused on this mans english/ accent obviously isnt aware of the level of skill this man has. Maybe you should watch how to make cake pops or something alot more basic..Making noodles with no gluten is almost like making a drink with no liquid. The way he forms that square when rolling the dough.. i could go on and on about this guy. Soba noodle master takes 10 years of practice. Id love to see a regular person try to make these side by side.
Looks pretty easy to me. Mix wet with dry, roll, then cut and cook. I don't get it. Remove all his fancy closed eye mixing and giant stick rolling flourishes and it is just a simple noodle.
@@GordonFreeman. if it's that simple, make a video and prove it?
@@absolutedoruiyaaa4736 Fortunately, I have better things to do than mix water and buckwheat with my eyes closed. It's like the 20 minute video they made about making yogurt by mixing 2 ingredients together. As if it was rocket science. Don't be so gullible your whole life.
@@GordonFreeman. It requires far more intensive labor compared to standard flours with gluten.
And as he said, you can't fix it when it tore. Not to mention you're racing against time. Remember that the noodle would broke down 3 hours after he store it on the fridge. And it also requires a cold temperature while making it (You need to wake up earlier, like 4 AM as he said).
Even the guy said that a perfect 100% buckwheat is very hard while demonstrating it to us.
While it is definitely not worth to do for us, we can still give the guy a high respect for how he turns the whole noodle-making into an art level.
J P scientifically speaking people who say “i can do that” on a complex process normally won’t do it, or fail badly. Don’t be delusional. It’s more difficult than what you think it is!
An absolute pleasure to watch, a beautiful craft. I've been a chef of 25yrs+, and you learn something everyday. Many thanks to whoever made this video. BRILLIANT!
Very humbling experience. Never going to eat these noodles the same way again, the skill, effort and dedication involved is just incredible. Would love to know which place he works at
chasm616 most likely the place where you've eaten soba before already use machine instead of handmade, and also the dough mixer with plain flour as well.
Even in Japan, you usually need to go to high end Ryokan, or traditional soba restaurant that has been running for generation to have it handmade with 100% soba flour.
That's the kind of video quality I like on youtube.
"My fingers can see in 10 dimension."
As a lesbian, I'll have to use this line from now on. Hahaha.
Snooglez I read your comment and almost spat my tea out!
So.. you're a top
This is absolutely incredible to watch. Such perfection 😮
My grandma does the same thing every sunday during 50 years... she was our loved italian Sensei !!!
His precision was remarkable. An absolute treat to watch a master at work.
This was incredible to watch.What a beautiful trade and skilled tradesman.
I bet its minimum wage.
even the rabbit poop part? was beautiful?
it is weird to feel anticipation and calmness at the same time~
very good
"My eyes see one dimension. My fingers see ten dimensions." This man is *ascended.*
I have rarely commented on anything online to date. It could be the whiskey talking, but i found this video deeply satisfying. Well done, sir.
Wow, that was AWESOME! Much respect... The Japanese have perfected the art of perfection in everything they do. This man is a master, himself, but he is still humble enough to acknowledge that he's still always learning new techniques. I love that he spoke of his apprenticeship with his master guru. He answered all my questions, exactly at the moment I was wondering about something. Watching how physical this work is (the guy is dancing), I was wondering about him sweating and getting overheated, and he then explained about making the noodles in the early cold hours of the morning, for the sake of the noodles! And my mind was blown when that alternating rolling produced the square shape. I didn't see that coming, even though he had said it was going to be made into a square.
This was so amazing.
Also he sounds almost exactly like Cooking with Dog, I love that channel. RIP Chef, he was a good doggo.
anyone else find this super relaxing??
LA Fresh Life um yesss girl. I’m sitting in my car I’m my drive way thinking it’s gonna be a 2 minute video but ended up turning into 20 minutes of soba bliss🍜
Lol, yeah, it's strangely very therapeutic.
Sooo relaxing. I can't imagine what it would feel like in 10 dimensions.
relaxing?? I found it to be stressful. Here he is, under pressure, working with a difficult ingredient, hot studio lights drying up his dough, and he's a student only 3 years into his 10 year program. You can almost hear the voice in his head noting every imperfection in his technique.
ASMR
What a super excellent art !! Huge respect.
In Indian Villages women make millet doughs with cold water just like this skillful Japanese person made without breaking the dough while rolling inti thin sheets. And then it is baked into balloon like puffed up breads on heating pan. This requires a lot of skill. Most people who dont have this skill make the dough using rolling boiled water. But the texture of the bread made with cold water will be different. I guess that same rolled sheets made out of cold water dough can be made into noodles by this process. Can be tried.
But I wish we could also store them to make instant millet halka noodles.
He shows those noodles so much respect...
Rabbit poopoo, cat paw, and treasure hunt. I love this guy references
He plays too much monster hunter.
I watched the whole thing and din realize its a 20 long mins vid.truly a master.
"Now we are going to make this circle into a square" (Okay, yeah sure, so you're just going to fold it then) *Folds the dough, circle becomes a square when he unfolds it* Wait wtf??
I can't eat wheat, and I could never find pre-prepared soba noodles without some wheat flour... So, the first time I made them, myself, was around 8 years ago. I didn't go by a recipe, or anything, so I had no idea what I was in for. Thought they'd be like basically any other noodle that you'd make. 😒
Oh my gosh. They are so, so *difficult* to shape and cut, but unbelievably flavourful, chewy, and so satisfying.
Pros: they don't take a huge amount of time to make, they're the best soba noodles you'll ever have, and you'll want to try them unadulterated, at least once.
Cons: there is no easy way to make them, there is no non-messy way to make them, and you'll have a hard time going back. 😅
It's so worth it, a couple times per year, though. Divine, chewy, nutty, and the best zaru soba you'll ever have. ♥️
Now I want some. 😩
I just recently made soba for the first time with my family and it was really fun! It's not as intense and difficult as it may seem, so I encourage everyone to give it a try.
Also, this doesn't really matter but my dad's name is extremely similar to this guy's name.
The amount of work and dedication to these noodles is incredible
Oh my goodness.
That is the most beautiful thing I have ever seen in my entire life.
there is legend that he is the only man that can feel in 10 dimensions: he is the NOODLE SAMURAI
noodur
he started mixing it, and i was thinking "man i could do this", but when he started rolling it, really sunk in dude knows noodles like few other people
i love the way he eat and put the noodle on the pan and close his eye when he make the dough. thank you shuichi.
This is just art to me.. it's simply just amazing, every step is just so smooth and well executed
Thanks Bon Appetit and Shuichi Kotani for this amazingly informative and fun video
His voice and this video is SO relaxing 💓
He'd make a good massage therapist, kneading the rolls of my fat.
@@greg.peepeeface 💀💀💀
they way his hands move is so beautiful. so precise
dayum... lucky wife... she has felt the 10th dimension technique
jokes aside, great soba making video...
the rips on the very top and bottom gave me so much anxiety, i was scared that they would spread
The damn studio lighting creates a lot of heat
Lol same until he repaired them
Suddenly I feel bad sitting here with a cup of insta noodles.
its a full arm workout damn
kneading dough by hand generally is :P
wait till you shake both hands. I hear that it sends you to the 10th dimension
I am floored just looking at a master's disciple at work! Can you imagine seeing his master handiwork?
Absolutely and utterly fantastic workmanship.
I still don't understand how he turned the circle into a square
All these squares make a circle
mysteries of the universe...
*TEN DIMENSIONS**
Potato man whaduheck
rolling the circle into an oval, then rolling that oval on the long side outward into a square...? idk where you're getting confused but i tried to explain it.
Fascinating to watch and see the craftsmanship that goes into making soba noodles!
This is the most intense noodle making video I have ever seen
"My eyes can see 1 dimension but my finger can see 10 dimensions"
What is this anime?
Yes
Shokugeki no soma
Daehyun lol
@@siera127 more like shokugeki no soba
Your fingers dont see 10 dimensions? 1 dimension losers 😁
I love everything about this video.
The cook, the language (I'm a teacher), the food, the culture... The list goes on.
🧡
cant fiiiiiixxx after break. breaks and fixes it. lol
He meant to say _you_ can't fix it. You are not Shuichi-sensei.
Dude... Sensei here can feel 10 dimensions! Where do I sign up to be his student?!
Chris Selig
I'm with ya in that!
be careful what u wish for! u need to dedicate 10 years to this craft!
10 fingers, 10 dimensions.
this is soooo soothing to watch! like meditating with pasta making
Your comment is fantastic as if it were a poem! And very beautiful (^ ^)
I love your narrative style, you have told us 100% tips to educate us.
I enjoyed watching that so much. Working the buckwheat with his eyes closed, letting his fingers gauge the moisture and crumb... Yeah, that's ten years well spent. Man knows his soba. I'd maim to taste a bowl of those noodles...