蕎麦打ち風景85(1.2Kg 外二八)ソバリエサロンで蕎麦打ち実演

★Correction of Error in Cutting Data Summary★ (The relevant section is around 54 minutes 59 seconds) The calculation formula in the "Total Weight of Soba Noodles" section was incorrect, so we would like to correct it. Incorrect: Flour 1200g + Water 477g → Correct: Flour 1200g + Water 577g We sincerely apologize for the error m(_ _)m ------------------ This video is from when I gave a soba noodle making demonstration at the Edo Soba Sommelier Salon last February. This group holds various study sessions once a month for fellow soba sommeliers, and I was honored to be asked to give a soba noodle making demonstration this time. I was extremely nervous in front of many senior soba sommeliers, but I managed to fulfill my important role. The rolling board and wooden bowl were borrowed from Waterras Kanda Soba Ken. I used my usual Super Azumino (Kurashina Flour Mill) soba flour and made the noodles using an 80/20 ratio. The soba noodle making session was completed in about an hour, with a Q&A session in between. I would like to thank all the participants and staff who kindly watched over my clumsy soba making. Thank you for this valuable experience. Below are Jinsoba's notes [Quantity Notes] Jinsoba No. 977: 1.2kg, Soba (80/20 ratio) Date: 2025.2.27 (Thu) Buckwheat flour: 1000g (Super Azumino @ Kurashina Flour Mill) Binding agent: 200g (150g medium flour + 50g strong flour) Dusting flour: 340g Hydration: 577g (48.1%) 886g-309g Appropriate (slightly firm) Scraps = ??g (No tip trimmings) [Time Notes] Started at 18:09, finished at 19:13 00:00 ●Sifting (1 minute 30 seconds) 01:18 Mixing with water (8 minutes 14 seconds) *Adding water 5 times 08:19 Kneading and mixing (2 minutes 57 seconds) *Adjusting water 1 time 10:36 Chrysanthemum kneading (47 seconds) 11:26 Making the core (26 seconds) 11:54 ●Hand washing, preparing to roll out (5 minutes 13 seconds) 14:31 Basic rolling (1 minute 47 seconds) *40 cm 16:18 Round rolling (3 minutes 27 seconds) *65 cm 19:18 Four-part rolling (2 minutes 29 seconds) *70 cm square 22:01 Dividing the dough and widening the width (2 minutes 21 seconds) *80 cm width 24:22 Standard rolling (7 minutes 56 seconds) *74 + 22 + 22 cm 32:31 Folding (1 minute 51 seconds) 34:34 ●Preparing to cut (5 minutes 12 seconds) 38:12 Cutting (16 minutes 06 seconds: excluding photo) *13 bundles 45:51 Best shot (7th bundle) 55:22 Output (Wooden bowls 12 + Flour boards 20 + Knife cuts 16 = 48 minutes) Sieving, water measurement: 1.5 minutes Cleaning and tidying up wooden bowls: 5 minutes Cutting board, knife set: 5 minutes Photos and other: 4.5 minutes Total time: 48 minutes + 16 minutes = 64 minutes [Folding Memo] Length 20.5 cm (1/4), Width 59 cm (1/2) Average thickness 1.53 mm —————————————————— ▼Subscribe to our YouTube channel here↓    / @jinjin164   ▼For the latest soba-making information, check out our Instagram (@jinjin164) Please see below ↓   / jinjin164   ▼The original Instagram post is here ↓ Jin Soba No. 977 (February 27, 2025) https://www.instagram.com/p/DGnSpghzv... ▼Information about buckwheat flour is here ↓ Kurashina Seifunjo, a genuine stone-ground buckwheat flour shop in Shinshu https://www.sobakoya.com ▼Information about background music is here ↓ Shinsuke Kataoka's Moon Tempo CD Series From "Music that Calls the Moon - Absolute Tempo 116 -" ・Daytime Moon https://www.kataokakouya.com/product-... ▼Information about crack scales is here ↓ Shinwa Sokutei "Crack Scale" Clear Type https://www.shinwasokutei.co.jp/produ... ▼Information about Edo Sobalier can be found here↓ https://www.edosobalier-kyokai.jp #SobaMakingDemonstration #SobaMaking #SobaMakingScene #AmateurSobaMaking #JinSoba977 #soba #Soba #BGMisTsukiNoTempoCD