Iya soba ｜ Our Regional Cuisines

1. Sift the buckwheat flour.

2. Add water little by little to 1, and mix it into the flour.

3. Knead the buckwheat flour into a firm ball and knead it many times to make it stronger.

4. Sprinkle flour on the noodle stand and roll out the buckwheat flour with a rolling pin.

5. When the dough is about 2mm thick, fold the dough in two and cut into 2mm pieces.

6. After cutting, dust with flour and loosen the dough so that it does not stick to the dough.

7. Boil 6 in boiling water for 2 to 3 minutes, drain in a colander, rinse under cold water, drain well, and serve in a bowl.

8. Put kombu, niboshi (dried sardines with dashi packet) and water in a pot and soak for 2 to 3 hours.

9. When kombu starts to foam, take it out. When it comes to a boil, add dried bonito flakes in the dashi packet, heat for 2 to 3 minutes, turn off the heat, and strain.

10. Cut kamaboko into thin slices, deep-fried tofu into 2 cm long strips, and leaf green onion into small pieces.

11. Add light soy sauce and mirin to the broth in step 9 and bring to a simmer (tsuyu). add tsuyu to the bowl from step 7 and garnish with fish paste, deep-fried tofu and scallions.