A Day Making Some of the World’s Most Difficult Soba Noodles | On The Line | Bon Appétit
Bon Appétit・14 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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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.
