Post by Yamanouchi Eidou on Apr 12, 2009 5:39:01 GMT -5
So, you wanna know the single most overlooked awesome place in Japanese history? the Ryuukyuu Ookoku.
Known today as Okinawa, the Ryuukyuu islands were in fact the primary reason anybody in the west knew about Japan at all.
Anyway, Okinawan cuisine is also incredibly awesome and often overlooked. Now Period or otherwise, the single best food in all of Japan is Okinawa Soba.
Now, I'm looking for recipes for Okinawa Soba. I'd like to qualify this statement before we go any further.
I am seeking recipes for how to make the noodles and the broth. Not that I am seeking ways of putting together the two items with vegetables and meat, but the actual method of producing the noodles and the broth.
I'd be most grateful for any information or leads anyone could provide.
Caveat: Okinawa soba is an order of magnitude different from standard Japanese soba. Okinawa soba noodles are made from wheat, not buckwheat.
I wish you good luck on creating your own soba you have some long days of precision cutting your soba to mere centimeters so that they cook properly. Making soba is something people spend a lifetime on. You're almost better off picking up some packaged ones.
In fact I tried it myself real fast and came up with a maker of Okinawa Soba based in Los Angeles and Hawaii. www.sunnoodle.com/eng/index.html They don't have online ordering for their products, but you might try contacting them to see if they sell direct to the public.
The other thing you can do is ask the owner or manager of the asian markets if they can order in some Okinawa soba for you. If they don't know where to get it, you now have the name of a maker of the product.
Greetings from Solveig! I don't know about Okinawa Soba, but I do know a bit about Sado Soba. 50% buckwheat flour and 50% wheat flour. Mix together well. Add water until it is sort of like dry pizza dough. Roll out on a floured wooden board. The bigger the better. Fold over and roll out maybe a couple of times, then fold rolled out flour and cut into thin strips with a knife. Dump into caldron of boiling slightly salted water. Fish out when cooked. Keep on rolling out dough, cutting, and putting in the boiling water until everyone is fed. At the end, you can pass out bowls of the water used for boiling the noodles. Incidentally, hand cut soba is NOT uniform and is considered superior.
Last Edit: Apr 13, 2009 20:54:07 GMT -5 by solveig
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Like Henmei said, skilled soba makers will have a uniform width 90% of the time. The width is set for a specific reason, bigger or smaller soba cooks differently. And since you can't tailor your cooking method to every noodle, the soba will be inferior.