Izumo Soba ｜ Our Regional Cuisines

1. Sift the buckwheat flour, add 70% of the specified amount of water, use your fingertips to mix the water in a circular motion, add the remaining 20%, mix again, observe the consistency, and add more if necessary. Gather the mixture into one, press your thumb into the dough in the direction of clockwise rotation, knead it firmly to create a crumbly texture, and use the kneading stick to create triangular wedges while pressing against the edge to remove air.

2. Sprinkle flour on the board, press the dough from above to flatten it, sprinkle flour on the dough, and flatten it further by turning it from the center by hand. Sprinkle flour on top of the dough and roll it out with a rolling pin, pushing it out from the center. Repeat while turning.

3. Sprinkle with flour, roll out the dough around the rolling pin, and when it reaches a certain size, spread it out, sprinkle with flour, and spread it out so that it is about 2 mm thick.

4. Sprinkle with flour and cut into pieces about 2 mm thick. Boil in plenty of boiling water.

5. Rinse with water and cool in cold water. Place in a bowl and pour yakumi(condiments) and soba soup over the top.