A process of homemaking soba noodles refered to some pictures and explanations
1. Mixing (mizu mawashi)
Mix buchwheat flour with all purpose flour in the large bowl, and add 1/3water three time
2. Rubbing (suri awase)
In order to mix dough with water well rub dough lightly using both palms of hands until dough turns into the state of tofu(bean curd) refuse
3. Polishing (tuya dashi)
Push dough against the kneading bowl by palms of hands and make lumps of dough as large as ping-pong balls.
4. Kneading (neri)
Get each dough like balls together,knead it with palms of hands and push it against the kneading bowl grinding it down until the surface of dough becomes glossy.
5. CHRYSANTHEMUM rub
(kiku momi)
Fold kneaded dough in the inner part of the bowl and make more smooth dough. Pushing it out with palms of hands,release air from little air holes what is called the navel which has sprung by former chrysanthemum rub.
6. Releasing air (heso dashi)
Make a size larger dough than the one which has been shaped round by means of pressing down with a rolling pin.
7. Folding-a (maru dashi)
To make it round shape,remove from the kneading bowl and put dough on the kneading stand and fold it into a circle by palms of hands.
8. Folding-b (maru dashi)
Make a size larger dough than the one which has been shaped round by means of pressing down with a rolling pin.
9. Making four corners-a
(yotsu dashi)
Wind the round shaped dough in rolling pin from your way forwards one end and make four corners of dough by pressing and rolling.
10. Making four corners-b
(yotsu dashi)
Wind and press dough with a rolling pin from all quarters and make it a regular (perfect)square.
11. Rough flattening (ara noshi)
Flatten out the square dough equally when a part of dough doesn`t have the same thickness.
12. Real flattening (hon noshi)
Flatten out the dough which has already finished rough flattening more evenly with rolling pin.
13. Cutting (hocho giri)
Sprinkle with flour on the flattened dough and fold into thirds. Cut across the folds and slice into strips as wide as the thickness of the dough applying soba knife to a board for soba cutting (koma ita)
14. Complete homemaking soba
Gently lift and sweep away flour stuck on strips, then place soba into a vessel. At last homemaking soba is completed.
