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How to Boil Soba

日本語のご説明は英文の後にございます。

(パソコンからのほうが説明が見やすいです。)

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Fresh Soba is highly perishable, please keep in fridge and enjoy within 24 hours after received.  

BOILING:

Fresh soba is highly perishable. Please keep uncooked noodles refrigerated when not in use. Under these conditions, uncooked, fresh noodles keep about 24 hours, after which the noodles will become brittle and may break or fall apart in the cooking water. 

Bring a very large pot of water to a rolling boil over high heat. Soba needs plenty of space to cook evenly without sticking. If you have more than 2 sets, we recommend cooking it in a different pot. 2 sets at a time for each pot since the noodles might stick together. 

Prepare a sieve over ice water for shocking the noodles. When the large pot of water is at a rolling boil, add the noodles into the boiling water and gently stir the noodles back and forth with chopsticks. Keep the flame on high heat and cook noodles for 1 minute in boiling water and immediately scoop up the noodles with a strainer. 

Run the noodles under cold running water, running fingers through it, to rinse off the starch and cool down the noodles.

Plunge the noodles in the sieve over ice water to chill and firm up the noodles. Lift the noodles out of the ice water with the sieve and pat the bottom of the sieve vigorously to push out excess water.

TO SERVE:

Soba noodles is traditionally served cold with a dipping sauce. Place chilled and drained noodles on a plate, add thinly sliced green onion and desired amount of wasabi to the dipping sauce. 

DON’T THROW OUT YOUR COOKING WATER! 

The starchy cooking water, called “soba yu” is added to the leftover dipping sauce to create a warm, rejuvenating broth to drink at the end of your meal.

BROTH:

Zaru Soba and Zaru Sauce: Enjoy as is chilled or warmed. Divide the broth into 2 bowls and enjoy with chilled noodles on the side, dipping style. The broth is condensed so little goes a long way. 

Kamonegi Soba: Please warm up the broth in a pot on stove top. After heated, portion them into two bowls, add duck breast on top of the broth after heating (do not heat the duck breast, duck meat balls are ok re-heated. no need to take them out). Enjoy dipping style.

Matsutake & Matsutake Sukiyaki Soba: Please warm up the broth in a pot on stove top. After heated, portion them into two bowls and enjoy with noodles on the side, dipping style.

For sukiyaki soba, add egg into each bowl before enjoying. 


手打ち蕎麦の茹で方:

家にある一番大きな鍋でお湯をたっぷり入れてグラグラするまで煮立たせる。

1セット2人前なので、2セット以上(4人前以上)茹でる場合は2回に分け、茹でてください。4人前以上を一気に同じ鍋で茹でると、麺がくっ付く可能性がございます。

そばをパラパラとほぐしながら入れる(強火) 温度が下がるので、蓋を閉めます。

(再沸騰したら、火を弱め、蓋を取る)約1分茹で、冷水に取り、よく洗い、ぬめりをとる。

氷水でそばをよくしめた後、よく水を切り、なるべく早くお召し上がりください。蕎麦の茹で汁は『蕎麦湯』として、残ったつゆに注ぎ、お召し上がりください。

つゆ:

『松茸、松茸すき焼きそば』の場合、つゆを温めからお召し上がりください。すき焼きの場合は、温泉卵がついてくるので、温まったつゆの上にのせてください。温かいつゆと冷麺との温度差をつけ麺スタイルでお楽しみください。

カモネギ蕎麦はつゆを温め、温まったつゆの上に鴨肉をのせてください。松茸蕎麦と同様、つけ麺スタイルでお召し上がりください。

ざる蕎麦:冷麺とつゆを温めず、つけ麺スタイルで楽しむこともできますが、冷麺と温かいつゆとしても、お楽しみいただけます。