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Una Clase de Tallarines Soba en Tokio (página 2 de 2)

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Mi lección privada en la Academia Soba de Tokio para hacer tallarines japoneses de trigo negro (alforfón) desde cero.
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El Chef Inouye continúa trabajando su pasta hasta que alcanza un espesor de 1.5 mm (observa el calibrador amarillo a la izquierda).  La masa es ahora tan larga que el chef necesita enrollar la mitad en uno de los dos rodillos largos mientras trabaja la otra mitad. 

 

Corte de la masa

Making soba noodles

Se espolvorea el rectángulo de masa con una harina muy fina especial de alforfón llamda uchiko, y se dobla cuatro veces sobre si misma.  El uchiko evita que se pegue.

Making soba noodles

La masa doblada se presiona levemente con una tabla y está lista para ser cortada.

Making soba noodles

El chef toma su cuchillo gigante de acero al alto carbón especial para soba y comienza a cortar los tallarines.

Making soba noodles

Los tallarines tienen que medir 1.6 mm de ancho.  '¿Cómo logras tanta regularidad?'  Pregunté. 'Fácil. Solo incina el cuchillo en un ángulo de 1.5º y solito empujará la tabla guía justo lo suficiente para que el siguiente tallarín mida 1.6 mm'. ¡Claro!  No hay nada que le diga al chef cuando alcanza 1.5º por lo que imagino que los alumnos sienten que su dinero fue bien invertido si aprenden a hacerlo en 30 días. 

Making soba noodles

Making soba noodles

Con la cara del cuchillo de soba el chef levanta los tallarines y los toma en su mano.

Making soba noodles

Reúne los tallarines y los gira y sacude un poco para quitar el exceso de harina uchiko.

Making soba noodles

Finalmente  se colocan cuidadosamente en una caja especial de madera hasta que se les cocine.

 

Cocinando los tallarines.

Tallarines de este tamaño - 1.5 x 1.6 mm - deben cocerse en 60 segundos.

Making soba noodles

El Sr. Inouye probablemente tiene la olla con agua hirviendo más grande que yo he usado.  Sumerge los tallarines, observa el reloj suizo de estación de tren por 60 segundos y los saca.  Los tallarines soba cocidos se sumergen inmediatamente en agua helada para detener el cocimiento.  'La textura también es mejor' nos dijo.  Para un gourmet europeo es bastante difícil entender como es que unos tallarines fríos podrían ser mejores que unos calientes, pero los japoneses no hacen estas cosas por capricho.  Sospecho que deben tener razón pero no puedo decir que preferiría comerlos fríos.   

Making soba noodles

El chef Inuye nos preguntó '¿Tienen hambre?' - bueno, pues sí.  Nos comimos los tallarines soba que acababa de cocinar, servidos con el aderezo tradicional de azúcar-soya-mirin y con wasabi recién rallado.  Le dije al chef que el aderezo me recordaba al miso. Bueno, al menos es café y salado.

Making soba noodles

Estos son unos tallarines soba fritos servidos como entrada.

 

Ahora ustedes lo intentan.
De repente ya estuvo.  Los asistentes del chef habían montado dos mesas como la de abajo y era nuestro turno de intentar hacer soba.

Making soba noodles

Al inicio todo bien, pero aplanar la masa no es realmente tan fácil como uno pudiera pensar al ver los movimientos del chef Inouye.  Pero nos las arreglamos para teminar nuestras tandas con algunos tips de los tres cocineros que nos observaban divertidos y nos echaban porras  'Eres un buen sobatero'.  Cuando comencé a enrollar la masa al revés se rieron (eso sí, con mucha propiedad) y alabaron mi 'Técnica avanzada para hacer soba'.  El trabajo es sorprendentemente agotador ya que todos los músculos se contraen para hacer movimientos difíciles y nuevos, mientras el cuerpo está inclinado sobre la mesa. 

Making soba noodles

El corte es lo más divertido.  Ninguna sorpresa - es muy difícil lograr un grosor consistente de 1.6 mm.  En un momento dado, recargué mi mano con demasiado peso en la tabla guía y casi corté todos mi tallarines por la mitad por la presión.  Definitivamente un error grave en una academia de soba.  Pero chécate el resultado en la foto de arriba ¡No tan mal para una primera vez! 

Aunque la lección no fué barata - prometí al chef no divulgar el descuento especial que nos dió - definitivamente la recomiendo a cualquiera que le gusten las técnicas de cocina divertidas, hacer pasta a mano y desde luego, los tallarines soba.

Puedes comprar todo el equipo - colador, rodillos, cuchillos, calibradores, cajas de madera y hasta el libro y el DVD del chef Inouye - en la academia.  El lugar mismo es precioso - una oda japonesa a lo gourmet en maderas claras y acero inoxidable. 

El chef es en verdad una celebridad y supongo que debe aparecer frecuentemente en televisión como un experto en soba.  Tiene graduados por todo el mundo.  Un muy buen tipo además.

 

Tsukiji Soba Academy
http://soba.specialist.co.jp
a.inoue@specialist.co.jp
Tel: 03-5148-5559
Fax: 03-5148-5510
Tsukiji, Tokyo, Japan

Publicado por la primera vez en Inglès el 23/01/2007
Amablemente traducido en español por RicardoSanchez el 01/08/2008
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If you do this recipe at home please let me know how it worked for you by submitting a comment or send me a picture if you can. Thanks!



66 comentarios

  • #1
  • Comment by Su Lin Han
  • on: 04/03/2007
My family will be visiting Tokyo in early April and we are interested
in taking a private lesson on soba making. How long does the class
last? How do you find out availability and pricing (for four people)? I
would appreciate it if you could provide me with the contact
information of the soba academy. Thanks.
  • #2
  • Answered by fx
  • on: 26/03/2007
You need to contact the 'Sobatician' through his website at  soba.specialist.co.jp and arrange a class. Very nice guy and he speaks English really well.
  • #3
  • Comment by Dana
  • on: 30/04/2007
The website you mentioned before is all in Japanese. I would like to register for a course but I don't know who to write to...
  • #4
  • Comment by Li
  • on: 30/04/2007
Hey FX, great post on soba making! I had a very nice cha soba where the noodle was made on site. Nothing as elaborate as what you have shown here though. I would love to give this noodle a go at home... any advice? I know this will sound truly debauched but seeing how my rolling skills aren't that hot (with or without a guide), I was planning on using a pasta machine! What do you think?
  • #5
  • Comment by Craig
  • on: 08/05/2007
Hey, great post, really enjoyed it. I had cold soba noodles when I was in Japan and didn't care for them much (shame on me). Now I've seen what goes into making them I feel guilty! Astonishing stuff and really informative. Great article.
  • #6
  • Comment by jessie
  • on: 11/05/2007
Hi there. Great article and pictures! You really have helped me a lot on my research. I will be going over to Tokyo to shoot for a Food & Travel program. Would love to meet up with Akila Inouye so that we can feature him on our show. Would you happen to have his email or mobile number? Thanks much! jessieliew@ochrepictures.com
  • #7
  • Answered by fx
  • on: 14/05/2007
Jessie, I have updated the contact information for the Sobatician and hope you'll get through to him.
  • #8
  • Comment by D
  • on: 28/05/2007
Great site but I recommend actually going to Izushi in the Kansai region.  Izushi is the traditional home of soba noodles.  The small town has numerous soba shops and I was fortunate enough to have made soba there.
  • #9
  • Comment by marshal
  • on: 02/07/2007
Pretty nice site, wants to see much more on it!
  • #10
  • Comment by hely
  • on: 05/07/2007
Excellent!
  • #11
  • Comment by dirk
  • on: 06/07/2007
Thank you for you work! Good Luck.
  • #12
  • Comment by Nicole
  • on: 11/07/2007
I just wanted to say WOW!+
  • #13
  • Comment by alex
  • on: 12/07/2007
Very good site! I like it! Thanks!
  • #14
  • Comment by marshal
  • on: 08/08/2007
I just wanted to say WOW!!
  • #15
  • Comment by Hillari
  • on: 26/08/2007
Excellent texture.
  • #16
  • Comment by Tim
  • on: 27/08/2007
Pretty nice site, wants to see much more on it!
  • #17
  • Comment by poiu
  • on: 27/08/2007
This is a great tutorial thanks!
  • #18
  • Comment by ricko
  • on: 08/09/2007
Excellent resource you've got here! Will definetely be back!
  • #19
  • Comment by mason
  • on: 09/09/2007
Great site!
  • #20
  • Comment by Rob Bright
  • on: 16/09/2007
Having just come back from a trip to Nagano (an area reknowned in Japan for it's soba) I have to say - cold soba noodles with the tsuyu, the traditional name of the dipping sauce, is very refreshing, if not a little overpowering. A perfect summer dish in the scorching humidity of mid-summer Tokyo.Making them can take anywhere from 1 hour to 2 hours - simply because, as the writer says, you have to be delicate with them, not like pasta making.Worth trying and making and just remember - the thickness width is only a recommendation. In Nagano, they had them thinner and fatter, longer and shorter than the measurements above.
  • #21
  • Comment by candylover
  • on: 17/09/2007
Hello, great site. I found here many interesting information. Thank you very much!
  • #22
  • Comment by Bill
  • on: 29/09/2007
This is a great tutorial thanks!
  • #23
  • Comment by Smit
  • on: 30/09/2007
Pretty nice site, wants to see much more on it!
  • #24
  • Comment by zack
  • on: 02/10/2007
Looking for information and found it at this great site…
  • #25
  • Comment by rty
  • on: 08/10/2007
Excellent web site I will be visiting often.
  • #26
  • Comment by Macha
  • on: 17/10/2007
Cold soba are very tasty during the hot and humid summer days. They couldn't possibly as tasty hot then.
  • #27
  • Comment by gari
  • on: 22/10/2007
This is a great tutorial thanks!
  • #28
  • Comment by Gootch
  • on: 05/11/2007
As a half-Jap growing up in the US, cold soba noodles and Mom's special tsuyu were a summer food staple.  Even now, in Okinawa, I eat such soba at least once a week as comfort food.  Some soba contains yam flour (zarusoba), which changes the texture and taste.  Green tea soba (matchasoba) is exquisite, especially with a quail egg (uzura no tamago) in the tsuyu.YUM!  I might take a trip up to Tokyo and learn how to make soba!  Awesome entry!
  • #29
  • Comment by Roger Pigozzi
  • on: 13/11/2007
Great article. very easy to under stand.could you tell me where i might pruchase a soyba machine, sorry our volume here at UCLA is too much to make by hand, it would need to be UL and NSF approved.thank you,Roger Pigozzi; C.E.C
  • #30
  • Comment by james
  • on: 28/11/2007
About eating soba cold:1) Good soba should be eat cold, so you can get the consistent texture mixed with the dipping sauce.2) Corollary of 1); soba is man's food, verses udon as woman's.  Once soba is served(especially in a hot bowl of soup), you have to finish it quickly so it won't become mushy.  Hence, when table manner is under consideration, udon get upper hand.
  • #31
  • Comment by Melanie Minduik
  • on: 18/12/2007
Hi, My friend and I are interested in taking a soba making lesson.  How much is it, how long is the class, when is it offered?Mel
  • #32
  • Comment by Lama
  • on: 13/01/2008
The Japanese love it cold. And me too. I think have it cold brings out the freshness of the noodle.
  • #33
  • Comment by Kathleen Bailey
  • on: 16/01/2008
I liked reading the soba article, but I don't want to learn how to make the noodles.  I would like a class, in English Language, but in Tokyo, on Japanese cooking.  Any other cooking schools there that you know about?
  • #34
  • Comment by Linda
  • on: 29/01/2008
Hello-  Hajimashite Yoroshiku onegaishmasu,  My name is Linda.  I currently work as an engineer in the US- I am intersted in noodles and would like to move to Japan for personal and family reasons.  I have always been intersted in learning more about noodles and pastas (somen is one of my favorite meals). I can speak minimal Japanese  - would you know of any jobs that might be available in noodle shops or would I be able to gather more information about your course (in English? - it seems your site is mainly Japanese).  Thank you.  - Rindayori
  • #35
  • Comment by steven salkow
  • on: 19/02/2008
Great article. Very informative. Splendid photos
  • #36
  • Answered by fx
  • on: 19/02/2008
Steven thank you for visiting my blog!
Just got back from Tokyo, went to Tsukiji to see the morning tuna auction, we went to a sidewalk cafe and bought soba/tempura (ebi) soup and it was unbelievably tasty!  now of course I'm trying to find all the ingredients back here in San Francisco to duplicate that "soba feeling". Your article was very informative, and if I had the time, I'd enroll in Inouye-san's academy!  thanks for this well thought-out, very detailed article. For now, I'll just remain a heretic and go with soba bought in the Japantown area here. Don't hate me. Peace and Long Life,T'Surakmaat
  • #38
  • Answered by fx
  • on: 09/03/2008
T'surakmaat, I'm sure that you can find enough good fish in San Francisco to make very valid sushi! For the soba, it's a difficult art but if you long for homemade pasta I'd recommend you start with Italian pasta. And if you love buckwheat pasta begin with Pizzocheri (see my other article), they are a breeze to make. Then you can graduate to soba making - a good reason to come back to Japan if you need any!
  • #39
  • Comment by Mochi
  • on: 18/03/2008
Thank you for an absolutely wonderful & informative post! The photos are just great!
  • #40
  • Comment by sunao sato
  • on: 06/05/2008
I am looking for the books about buckwheat noodles that were written in English.
Are there any kind of Japanese traditional buckwheat noodles's books in your storeage?
Greetings! i was bowsing on the net trying to look for scholls in tokyo that offers short courses of cooking. Finally i got into your site, and its really grest to see al the pictures that you posted about soba noodles making. anyways woul you recommend any school that offers short couses? Thank you and I hope to hear from you soon.
  • #42
  • Comment by hd laun
  • on: 02/08/2008
All very well -- but have you any idea where can I get buckwheat flour in the US of A?
The best thing about your blog is the way you've explained using pics... gr8 work thanks!!!
  • #44
  • Answered by fx
  • on: 19/08/2008
Amarnath, thanks, indeed I love to show everything step-by-step, much of the beauty is in the making.
  • #45
  • Comment by Xavier
  • on: 13/11/2008
You have to learn how to make chinese noodles now and I guess you will master most of the pasta techniques of the entire world ! I never had the chance to get real hand-made chinese noodles here in Switzerland nor in China but I did in Paris. Really impressive though to see how a small piece of dough is elongated into a ten meters noodle with only hands weaving. Next time you go to Paris, give it a try : "Les Pates Vivantes", 46 rue du fg Montmartre, M° Gd Boulevards. It seems they are the only ones in this part of the world to make chinese noodles from scratch in front of you. A bargain !
  • FX's answer→ Xavier, this is a really cool tip, I've been meaning to learn chinese noodle making for years, but had no clue where to begin. Do you know if they give noodlemaking lessons? Do they speak anything but Chinese? Thanks for the tip!

  • #47
  • Comment by Mochi
  • on: 03/12/2008
Based on this post we took a private soba making course at the Tsukiji Soba Academy. Mr Inouye speaks excellent English and was really quick to answer our inquiries via e-mail. Basically we could pick the date & time for our course (it was supposed to be about 3 hours but we enjoyed the thing so much that we ended up spending some 5 hours at the school). We also couldn't resist stocking on the equipment (soba knife, rolling pin, soba cutting board, soba flours). The price of the course wasn't too bad either, given the private hands on instruction and all the information we got! Strongly recommended, if you want to experience something different on your trip to Japan.
  • FX's answer→ Mochi, I am really glad my article helped you find Mr Inouye's door - he is a gentle man, isnt'he?
    Have you tried making soba at home?

  • #49
  • Comment by John McCann
  • on: 16/01/2009
Thanks for the site and the information.  It's very well done.

I have a question on your camera work.  What sort of camera do you use and how do you get those low-light shots (I can't imagine the Soba making kitchen lighting is ideal for photography ;-))?

From the background it doesn't look as though you're using a wide aperture so I'm very curious.....


Thanks

  • FX's answer→ Thank you John!
    This particular article was one of my very first and I used a Nikon D80. Today I'd use a D300 or another of these new cameras (D800, Nikon D3, Canon EOS 5D Mark II) which have superlative high ISO performance, or just an off camera flash like explained on Strobist.com

  • #51
  • Comment by Mary
  • on: 20/01/2009
What a wonderful cooking adventure!!! Thank you for sharing it with all of us and as always,for taking those spectacular pictures. I think that your soba turned out great for your first time!!!
  • FX's answer→ Thanks Mary, but I worked right under the master Sobatician's eyes!

This is absolutely the best how-to article I have read in ages. THank you so much, I am amazed, i feel like i ould so make them right now :-) Great post, bookmarked.
  • FX's answer→ Thanks for your visit, I hope you get to try making soba at home some day!

  • #55
  • Comment by Denise Wong
  • on: 14/03/2009
i would love to eat this dish i tried makeing it but it wouldent come out but i looks great.
  • FX's answer→ It is difficult!

  • #57
  • Comment by Darlo
  • on: 20/03/2009
This was a great article. I saw a guy in Namba (Osaka) today doing this infront of his restaurant.
  • FX's answer→ Isn't it captivating?

  • #59
  • Comment by Mary Beth
  • on: 09/08/2009
Thank you very much. I enjoyed your soba adventure very much. I love soba noodles - 100% buckwheat and they are crazy expensive. Now I know why.
Your pictures and text were so well done. I may have to try this at home. Is that crazy?
  • FX's answer→ Mary Beth I don't think you can actually make soba noodles with 100% buckwheat flour, they would break I think. Trying to make them at homes yourself just like a Japanese soba chef? Well you'll have fun but it's really hard and quite impossible if you don't have the right tools. However you can do Pizzocheri (check my other article) they are really easy to do home.

  • #61
  • Comment by mark
  • on: 23/08/2009
Thanks for that- beautifully photographed and entertaining. Been trying to decide if I want to atempt making these things myself. Think it's worth a go! Have to work out something with that awesome knife....
  • FX's answer→ Yes, the knife itself makes it worth pursuing!

  • #63
  • Comment by charis
  • on: 03/01/2010
I've visited the website and there are a number of different class options I was wondering which was the one you took?
  • FX's answer→ Not sure which one we took but call Mr Inouye, he is very nice and speaks good English.

  • #65
  • Comment by yodiasi
  • on: 13/02/2010
Encantada por haberte encontrado! Tus artículos son estupendos y sobre todo los que hablan sobre Japón y sus técnicas culinarias. Me encantan. Y gracias a Ricardo por traducirlos.
Un saludo.
  • #66
  • Comment by Kian Chang
  • on: 03/03/2010
I make my noodles by myself.but soba more complex than i imagine.it's cool to try them onetime.

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