[sightseeing in Shizuoka report of foreigner] In old folk house, we eat boiling length soba which we hit by oneself

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[sightseeing in Shizuoka report of foreigner] In old folk house, we eat boiling length soba which we hit by oneself

One of the dishes which are representative in meal in Japan "side." Buckwheat flour which powdered fruit of side is raw material. There are facilities where there is "making soba experience" to make this side by oneself in Izunokuni-shi. We experienced in Japanese old folk house among nature.

I experienced!

TONG DUY QUANG (tonyuikuan)

Vietnamese native place.
Shizuoka University information department first grader of the visit to Japan third year. Trip and sports, photograph are hobbies. Side eats well in school canteens. As for the making soba, this time is the first experience.


The making of side that kneading on fire lengthens powder and folds, and to cut


It is "daijinzuisenkyo" in Izunokuni-shi that experienced making soba this time. We do making soba in a certain Japanese old folk house in facilities. At first we heard explanation about side. Soba is the crop which came in Japan from China. It seemed to reach Japan in the Nara era approximately 1,300 years ago, but was taught that side of thin noodles like the present came up about history from the Edo era. And European crepe (galette) was surprised at the expanse concerning thing using buckwheat flour, too.


Then, by demonstration, we sawed buckwheat flour in stone mill. When we put fruit by small quantity in the hole of stone mill and turn handle, husk of side and real powder come out of gap of stone mill. In Vietnam, stone mill saw well, but tries that we use by oneself for the first time.


As stone mill was heavy, it was hard to turn when we did not add pressure first. Only as for some buckwheat flour which turned only a little, but came out. Power is considerably in making buckwheat flour with stone mill to turn by hand with time; thought that worked. We think that it was tough for old noodle shop.


We call side of 100% of buckwheat flour 100% (juwari) side. As for eating in noodle shops, 28 (bee) sides of buckwheat flour 8 vs. wheat flour 2 seem to be mainstream. In making soba experience here, we make Nihachi soba using buckwheat flour from Hokkaido brought up with organic farming.
When buckwheat flour on "sieve" becomes light softly, and smell fragrance, such as walnut smelled.
We mix to sift wheat flour after this, and to mix two kinds of powder well to rub kindly by hand.


Then, we make work called "water mawashi". We divide into several times and pour water little by little and mix with powder well. Powder gradually hardens and becomes form such as round snowball. We soak the whole with water thoroughly while crushing thing which lump and finger had. We felt powder to be particle was small, and cold first when we touched. Difference in touch with wheat flour or dogtooth violet starch that we had used myself was plain.


We do in big lump which is round finally as if rolling between fingers to pour water, and to less crush lump next. We broke cloth which and we collected all together while collecting powder which trough still had and gathered up toward you and kneaded while strongly pushing with palm forward. As we let power well, hand was tired a little.


We expanded and put soba dough which we kneaded for several minutes to board, and it was flat and crushed with palm kindly, and spread and did in round form. We thin with rolling pin more afterwards.


We can coil ourselves around rolling pin if it becomes thin and we expand and roll on board easily to some extent. We change all around to make square and repeat this work and provide corner of the four corners.


The most difficult work to stretch out thinly, and to cut


We stretched out to around 1mm thinly while opening cloth next, and making square form so that thickness became uniform. Here thought that it was the most difficult stage. It was very difficult to develop in square form from round form of cloth. As yore was enough, and the circumference was torn when we added pressure too much to lengthen cloth at a stretch, we stretched out slowly while warning. I fail a little, and beautiful one which did not become square is disappointing.


We fold cloth in spite of being support with rolling pin if we lengthen soba dough thinly. We fold to half for the depths from this side and do three long sides more in occasion. We were tense when we did not disturb form before cutting.


We actually cut soba after we practiced only with powder on cutting board before cutting cloth. We serve little by little if we cut and put in the container. I cut soba with confidence more and more.


We thought that it was easy, but thickness was inconsistent when we confirmed soba which we cut well. It was difficult to cut by the same width a little.


Most of making soba experiences seem to have many places until process to drain off, but there is work to boil by oneself here. We put in the boiling hot water while untying soba lightly. We boil for about two minutes while adding bad water soaking into a well if hot water almost boils over. We tried one takeoff in 2 minutes and confirmed quality of being hardness and powder of noodles. It was said that you boiled a little more and could soften, but thought that degree that was not too soft was more delicious without being too obstinate.


We put up to colander if boiled and wash under running water immediately. This is to take surface slime. We put in the cold iced water and close side afterwards. Resistance to the teeth is thereby given near.


Finally we cut moisture of side well and are the completion if we serve in colander. We tasted cold soba, but particularly warm soup had you prepare basically as it was very cold on that day. Both were delicious.


We grated organically-grown Wasabi and had "spice". We grated wasabi for the first time, but were very interesting. As for the color of Wasabi, there is not only sharp taste but also sweetness in comparison with wasabi which we bought in wasabi and supermarket to usually eat with conveyor belt sushi more thinly. You might put in the soba soup, but when you touched on side directly and ate, you felt sweetness and were not hot too much.
We poured hot water "soba-yu" which boiled soba into soba soup which remained which had finished eating soba and drank, but sweetness of side was felt well here.


Building (old folk house) which experienced making soba is house of farmhouse of the Edo era removed and rebuilt from Niigata. There were four in total in garden and there remained in form that house built approximately 200 years ago was complete and admired.


There was building which displayed old Japanese agricultural machinery and observed the inside. There is tea-ceremony room where tatami mat is spread.
It was cold and thought in winter even if we entered building without heating that old Japanese was able to well endure.


Vegetables brought up at farm of facilities and food and seasoning made with organically-grown raw materials were sold to stand in garden.
There is restaurant providing light meal. Here, we heard that homemade ice-cream cone which was particular about the subject matter was popular and ate. We felt milk original sweetness mild very softly and were very delicious.


Impression

I had opportunity to do tea ceremony experience or calligraphy experience after we came to Japan three years ago, but, at this time, participated in making soba experience for the first time.
We heard that we took temperature of buckwheat flour and wheat flour beforehand here and were surprised very much. Because two kinds of powder made it easy to be connected by the temperature, we changed temperature of water to cold water and tepid water and seemed to have possibilities to adjust, but when the finish of side changed by temperature of person who hit temperature of room and side in season, we heard and thought that it was thing delicate at all. Hashimoto whom he/she told begins making soba, and around ten years seem to pass, but seem to be doing making soba so that there is more delicious side while still studying in various ways.
Completed side was not able to compare with soba which we usually ate in restaurant of school. We matched with sweetness of bitterness, wasabi of leek and were the best.
In addition, various flowers including cherry tree and azalea are planted in this "daijinzuisenkyo". As seasonal flowers or colored leaves were seen in autumn from spring, we wanted to come again at time.


Information

●Facilities name/daijinzuisenkyo
●Address/1606-2, Ukihashi, Izunokuni-shi
●Telephone/0558-79-1118
●Operating hours/9:00-16:00
●Experience-based time in/10:00 ... (as for the time required 120 minutes)
●Regular holiday/Thursday
●Entering a kindergarten charges/free of charge. Making soba experience rate 2,200 yen (as for less than primary schoolchild 1,100 yen)

※We boil soba which we hit in experience on the spot and eat and cannot take to go.
※Application for experience is accepted by two people. In the case of group, it becomes experience that we are divided into by 2 to 3 persons for one trough.

[daijinzuisenkyo] Spot information is this