初段位700gの延し作業の動画です

This is a stretching video for soba beginners who have been with us for a year and are aiming for the first rank of the All Japan Menkyo. Please subscribe to the channel at the following URL.    / @ogawa70channel   You must log in to YouTube to activate the YouTube channel and 👍 likes. Your YouTube login information is the same as your Google login. Please confirm your YouTube login and subscribe to the channel and 👍 likes. You will be notified of the latest videos on this channel, so please watch them. This is an introduction page for the Yotsukaido Edo-ryu Handmade Soba Association. https://owa-y.jimdofree.com When watching the video, it would be easier to understand if you download and print the list of "Target values for handmade soba" from the link below, keep it at hand, and check the size guide. List of numerical targets for hand-made soba (list of the amount of water to be added according to the amount of buckwheat flour, and the size in the rolling process) https://owa-y.jimdofree.com/Introduction to Teyotsukaido Edo-ryu Hand-made Soba Association/Target values for hand-made soba/ Textbook on how to make hand-made soba (This is a procedure manual that focuses on the technique of Nihachi soba from the first to third grades.) https://owa-y.jimdofree.com/Introduction to Yotsukaido Edo-ryu Hand-made Soba Association/How to make hand-made soba/ Reference material on how to make hand-made soba (This contains knowledge gained through the experience of making soba soba so far.) https://owa-y.jimdofree.com/Introduction to Teyotsukaido Edo-ryu Hand-made Soba Association/Reference material on hand-made soba/ #soba #First time making soba #making soba #Hand-made soba #Nihachi soba #Soba making master #All Japan Noodle Association #First dan #Second dan #Third dan #Fourth dan #Water turning #Round out #Square out #Meat division #Stretching #Rank acquisition #Delicious soba