[요리 N 화니] 직접 반죽한~ '수제소바' 만들기 / 도와리 소바 / 메밀국수/ 소바이야기 / Soba / そば / Asia Food / 늄냠TV

It's time for Cooking N Hwani! What dish will we be covering this time? It's 'Soba'. I debated a lot about whether to cover this in Daily Cook or Cooking N Hwani. But since there is so much to talk about regarding the theme of Soba... I decided to just cover it in Cooking N Hwani. In other words, this video is very talkative. 'Soba'... it is often called 'buckwheat soba,' but that is actually incorrect. That is because 'Soba' means 'buckwheat' in Japanese. So, 'buckwheat soba' means 'buckwheat, buckwheat.' Of course, while 'Soba' does mean buckwheat, it also refers to 'noodles' made from buckwheat. To think they would use the ingredient as the name of a dish... it seems the Japanese really love buckwheat. Noodle-making technology was not well-developed in the past. In fact, even making flat workbenches or round rolling pins required a certain level of skill back then. So, in the old days, people enjoyed cooking buckwheat flour and dipping it in soy sauce. This is called 'soba-gaki.' Of course, there are also soba restaurants that sell this. I heard that buckwheat enthusiasts order a drink to enjoy with it. This aspect is similar in Korea. People used to make jelly (muk) to eat, or fry it into pancakes to wrap vegetables. Then, with the development of the extruder, we were able to eat cold noodles (naengmyeon) and buckwheat noodles (makguksu). In Japan, it began to be consumed as 'noodles' during the Edo period. However, unlike wheat flour, buckwheat lacks stickiness, making it difficult to produce noodles. Especially in the past, when milling technology was poor, the hulls were ground as well, resulting in an even greater lack of stickiness. When people think of buckwheat noodles, they often picture black noodles, and that is precisely because of the hulls. Of course, with the advancements in milling and polishing technology these days, it is possible to make buckwheat noodles that aren't black... However, the image of "black buckwheat noodles" became so firmly established that the saying "if it isn't black, it isn't buckwheat" emerged. Consequently, commercially available buckwheat noodles have come to take on a black appearance. Typically, they add buckwheat flour roasted with the hulls intact, black rice flour... and some less-than-ideal establishments even add caramel coloring. But if you make it yourself, there is no need to go through all that, right? In Hwani's Kitchen, I took on the challenge of making "Dowari" soba. Soba is named differently depending on the buckwheat flour content: 100% (buckwheat) is called "Juwari" 80% is "Nihachi" 50% is "Dowari" 20% is "Hachini" Among them, Juwari is considered quite difficult; it is said to be challenging without seasonal buckwheat and skilled craftsmanship. For this reason, it is said that 70–80% of the ingredients are commonly used locally in Japan. Ingredients Soba 200g buckwheat flour 200g wheat flour 5g salt 180cc boiling water Adding baking soda makes it easier. Tsuyu 500cc water 1 sheet of kelp 50g bonito flakes 200cc soy sauce 100g sugar 60cc sake It is even better to use aged kaeshi (a mixture of soy sauce, sake, and sugar). While freshly milled or new-harvest buckwheat flour can be kneaded with cold water, if that is not the case, hot-boiled dough is recommended. Using boiling water causes the starch in the buckwheat flour to gelatinize, creating stickiness. This makes the process much easier. However, the dough prepared this way must be used immediately. For Juwari (100%), the noodles must be extruded immediately after kneading, and for Dowari (50%), the limit is two days when refrigerated. I tested this by eating soba for lunch for a few days, and by the third day, it had become so thick that I had to eat it with a spoon. For reference, you can lower the difficulty by kneading the buckwheat flour with hot water and the wheat flour with cold water, then combining them. Please note that adding 2-3g of baking soda and 5% starch (relative to the total amount of flour) further reduces the difficulty. A pasta machine was used in this video. First, since buckwheat dough dries out easily, speed is required during the process. Also, because the dough lacks elasticity and resilience, you must cut it precisely. Honestly, I used a pasta machine because I couldn't achieve the desired thickness with my own skills. With wheat flour dough, simply adding salt increases its resistance, and it can be made thin by stretching it during over-fermentation (I have even managed to make it into 'yongmyeon' noodles...), but that is completely impossible with buckwheat dough. In fact, even if you use a noodle-making machine to make it easier, soba will boil over if you are careless while boiling it. First, you must use plenty of water to cook it quickly... You must not apply too much force when using chopsticks. Also, unlike wheat flour dough, which has a high gluten content and hardens the moment it is cooked, re...