A Day Making Some of the World’s Most Difficult Soba Noodles | On The Line | Bon Appétit
Bon Appétit・2 minutes read
Uzuki restaurant, led by Shu Kotani, specializes in hand-making gluten-free buckwheat noodles daily, incorporating meditation into the process. The signature dish, dark shio SOA, is meticulously crafted using a combination of duck and chicken bones, simmered for six hours to perfection.
Insights
- Uzuki restaurant, under Shu Kotani's guidance, crafts 100% buckwheat noodles daily, facing a challenge due to gluten absence, utilizing a 20% gluten wheat flour technique with meditation as a key element.
- The meticulous process at Uzuki involves specific broth preparation, knife selection, and a meditative approach to noodle-making, sourcing organic buckwheat flour and water for optimal quality, resulting in aged noodles with enhanced texture and flavor, alongside attention to detail in other dishes like Sashimi and SOA tofu.
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Recent questions
How are Uzuki noodles made?
By hand with 100% buckwheat flour daily.
What is the signature dish at Uzuki?
Dark shio SOA made with duck and chicken bones.
What ingredients are used in Umami broth?
Four kinds of ingredients ground together.
What knives are used at Uzuki?
Yanagi and Usuba for precision cutting.
Where is the buckwheat flour sourced from?
Lester, New York, with water from Finger Lakes.
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