Marlene invited me to her community center's monthly gathering on Monday and so I joined their festivities though I knew almost no one there. Marlene was busy in the kitchen so I was on my own to chat with the neighbors... No one has ever accused me of being shy.
Marlene's husband, Kohei, has set in motion a regular monthly activity in their neighborhood community center aimed at getting the older generation more involved in community life. He and two other neighbors began a once a month community cafe serving a snack to residents and giving them a place to sit and socialize.... Kohei is very good at getting things going and also at getting a lot of volunteer help. Marlene and her friends end up doing a lot of shopping, a lot of cooking and Kohei sends out notices and acts as the master of ceremonies throughout the proceedings. Once they had a cookie and coffee afternoon, once they had manju (bean cakes) and tea for their snack. This month the menu was soba (buckwheat noodles) and tempura!
There are three main types of noodles in Japan. Ramen which is actually Chinese in origin, udon which is made with wheat and usually are thicker noodles, and soba which is made from buckwheat. There is a whole art and culture around making soba noodles and soba restaurants abound and gain popularity because of the purity of the buckwheat and the skill of the noodle maker. I can have quite a long conversation of where the best soba noodle restaurant is in my district... Soba noodle makers have a definite sense of pride on how fine they can make their noodles and at Kohei's community center a group of "Lovers of soba noodles" was invited to share their talents this day.
This was the lunch we were served. Cold soba noodles with seaweed sprinkles on top. Cold broth for the noodles to be dipped into. My ice coffee (I had just come from teaching at the preschool and was thirsty!) Vegetable tempura. A rice ball and some cucumber pickles.
While we ate and chatted the Soba Lovers group made another batch of noodles and so I joined a few interested people and took pictures of the progress.
The soba maker brought all his own implements for the noodle making, including the table which was sturdy but portable. He puts quite a lot of his weight into making the noodles so the table needs to be sturdy. This was an interesting smooth wooden bowl that he had made just for the purpose of making noodles. The correct amount of buckwheat flour and water was measured into the bowl... the way the water was added seemed very important for the success of the noodles, and the day's humidity and temperature were taken into account when deciding on how much water was going to be needed.
After a lot of mixing with his hands, the noodle maker ended up with a very dense, moist ball of buckwheat dough.
This he then rolled out using this very long smooth rod as a rolling pin. No handles on a Japanese rolling pin! The weight and the circumference of the rod is also an important factor as well as the length of the rod. The dough has to be rolled out in one smooth motion at a time.
There were a few of the neighbors who took quite an interest in the process.
By this time the noodle maker had rolled his dough into a uniform square which he rolled around his rolling rod from corner to corner, continuing to roll the dough out thinner and thinner in this fashion.
By changing corners and continuing to roll the dough around the rod, he finally had a perfect square of dough. The shape is very important and is proof of the skill of the noodle maker.
The dough is lightly folded over twice to make a long sheet and here it is ready for cutting.
The huge noodle cutting knife is a treasured implement in noodle making and I overheard one neighbor in the group ask if he could take a try at cutting the noodle dough with the knife.
"I am very sorry but I would NEVER let anyone touch this knife. It is that valuable to me and a point of pride that I am the only one to ever use it."
Okay.... We'll leave the noodle making to you...
The width of the noodles is determined by the slight slant the noodle maker gives to his knife after every cut which moves his wooden stabilizer back a millimeter or so each time.
The noodle maker will determine the serving portions at this time, usually 7 servings for one batch of dough, and he will cut just the right amount and get it ready for boiling.
"Noodles should be boiled 34 seconds. And no stirring is allowed."
A thing of beauty and you can feel the love and care and skill put into each batch of soba noodles.
I will appreciate soba noodles even more now when I go to the local soba restaurant!