Chef and author of the new book “Japanese Home Cooking” Sonoko Sakai comes to the Munchies Test kitchen to demonstrate the unique and tranquil art of making country-style buckwheat soba noodles.
Sonoko explains the health benefits of buckwheat (which has nothing to do with wheat), demonstrates her “soba yoga” kneading technique, and cuts her dough with a soba kiri and koma ita, a knife and cutting board made specifically to cut soba noodles. She quickly cooks the noddles in boiling water, rinses them in cold water, and serves the dish chilled (known as zarusoba) with a walnut dipping sauce.
Check out the recipe here: https://www.vice.com/en_us/article/vb59am/homemade-soba-noodles-recipe
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