< Top < Recipes < Mori-Soba


  1. Pictured here are the essential tools and ingredients for making soba.
    On the table there is a large bowl, a flour sifter, a brush, some buckwheat flour, and rolling pins. You'll also need a soba knife and a cutting-board-like komaita, a cutting guide for your noodles.
  2. 1. Sift together the buckwheat flour and wheat flour.
  3. 2. Next, we will measure the amount of water to add to the dry flour mixture. The exact amount will depend on the humidity in the room, so consult the chart in the "tips" section.
    (e.g. If the humidity is 55%, then you'll need 40.6% hydration, so for 1,000 g of flour, you would need 406 g of water)
  4. 3. Reserve a spoonful of water (about 10 g) for fine-tuning at the end, then add the rest to the dry flour mixture. Quickly use your fingertips to mix the water in. When the color changes from the original light color to a darker color, this means that the water has spread throughout.
  1. 4. Collect the dough together, then, using the base of your palm, knead the dough as though pressing it away from yourself. Continue kneading the dough to bring it together.
  2. 5. Add a small amount of the water reserved at the beginning and bring the outside edge of the dough to the center, pressing it in. Bring the cracks and seams together until the surface is smooth, and roll the dough into a cone shape.
  3. 6. Next, we'll evenly flatten out the dough. First, dust the dough with buckwheat flour, and use your hands to apply pressure to the top of the dough until it forms a disc roughly 15 mm thick.
  4. 7. Next, roll out the dough with a rolling pin. Roll out the dough while rotating the rolling pin, rolling toward where 10:00, 11:00, and 12:00 would be on a clock face. After rolling toward 12:00, pick up the dough at 4:00 and turn the dough to 10:00, and repeat rolling as before. Roll the dough out to a thickness of 8 mm, then further to a flat and even 5 mm thick, making sure to keep the dough perfectly circular.
  1. 8. Now, we will stretch our dough circle out to a square. Dust the dough with buckwheat flour, then roll the dough up onto your rolling pin as though pressing it away from you, repeating until you've made a square 1.5 mm thick. If you carefully stretch the dough out everywhere, you'll get an even thickness throughout.
  2. 9. Dust half of the dough with lots of buckwheat flour, then fold in half. Once the dough is firmly creased, fold in half again, then again, to make eight folded layers.
  3. 10. Put the komaita cutting guide on top of the dough and use your knife to cut the dough into 1.3 mm noodles. (It's easiest to cut the dough with a noodle knife, but you can also use a regular kitchen knife.)
  4. 11. When cooking the noodles, use the biggest pot you can, and cook the noodles a small amount at a time. (A single serving should be around 150 g.) The noodles should be carried around the pot by the boiling motion of the water, and cooked for at least two minutes. (If you're using packaged soba noodles, cook according to the instructions on the package.)
  1. 12. After cooking, rinse with cold water to remove the stickiness from the noodles, then strain. Your soba noodles are now ready to serve.
  2. 13. For flavor, serve with grated wasabi, grated daikon radish, and sliced green onions, as well as soba-tsuyu.