Teuchi soba ｜ Our Regional Cuisines

1. Shake the buckwheat flour and wheat flour and mix well in a mixing bowl.

2. Pour a little over 200 ml of water into the bowl, and stir quickly so that the water mixes evenly with the flour.

3. Stir with both hands like rakes, and the mixture will become flaky, and the small grains of flour will gradually come together to form smooth marbles (this process is the most important). (This process is the most important)

4. The large 3's become about the size of a ping pong ball. 4. When the large dough of 3 becomes about the size of a ping pong ball and the whole dough is no longer powdery, knead the dough into a single ball. (Knead about 100 times, then remove the navel.)

5. Using a rolling pin, cut the dough into soba (buckwheat noodles).

6. Boil water in a large pot, divide 5 into small portions, sprinkle in the water, and wait until the water rises to the surface. Boil without adding water. Cool in cold water in a hurry, remove the sliminess from the surface, and then rinse in ice water. Drain in a colander.

7. Prepare condiments and other ingredients in a timely manner so that they can be eaten immediately. The best taste is within 2 minutes after boiling.