A Day Making Some of the World’s Most Difficult Soba Noodles | On The Line | Bon Appétit

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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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Summary

00:00

Handmade Buckwheat Noodles: Uzuki Restaurant's Specialty

  • Uzuki restaurant, run by Shu Kotani, is known for making 100% buckwheat noodles by hand daily, a challenging task due to the lack of gluten.
  • The restaurant uses a technique involving 20% gluten wheat flour and emphasizes meditation as a crucial element in the process.
  • The signature dish, dark shio SOA, is prepared using a combination of duck and chicken bones, simmered for 6 hours at a specific temperature.
  • The Umami broth is created using four kinds of ingredients, ground together to achieve the desired flavor balance.
  • Special Japanese knives, like the Yanagi and Usuba, are used for cutting fish and vegetables with precision.
  • The process of making SOA noodles involves a meditation session to focus the mind before mixing the buckwheat flour with water.
  • The buckwheat flour used is organic and sourced from Lester, New York, with water from the Finger Lakes in Canada.
  • The dough is meticulously kneaded, rolled, and cut to create the perfect texture for the noodles, with a specific thickness of 1.5 mm.
  • The noodles are aged for 2-3 hours before being served, enhancing their texture and flavor.
  • Other dishes, like Sashimi and SOA tofu, are also prepared with attention to detail, using unique ingredients and techniques to achieve rich flavors.

22:33

Japanese Soba Restaurant Prep and Service

  • Peel and cut the radish, then grind fresh Wasabi for Sashimi; ensure Wasabi is fresh and grind before use. Use dark broth for Umami flavor, adding 2 spoons of Okum Dashi, then mix for duck broth. Change shoes at 5:00 p.m. for better focus during dinner service. Open the restaurant at 6:00 p.m., serving Japanese soba.
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