Zuru Zuru

Carly Bode, International Affairs Division

A number of parts of Ibaraki are reknowned for their soba noodles. Chikusei, Shimotsuma, Hitachi-Ōmiya, Hitachi-Ōta, Yūki, Tsuchiura, Inashikito to name a few! So what is the big fuss? What makes their soba better than any other soba? It has to be something to do with the flour. Or maybe it's the way it is kneaded . . . I think it's the way you eat it.

Have you ever been to a soba restaurant in Japan? You may have noticed how noisy people slurp their noodles. It may be rude in other countries, but in Japan its OK to make as big a "Zuru Zuru" as you want. People say the noodles even taste better that way.

But seriously, it seems that the different soba flours used around Ibaraki have something special about their protein, starch and fibre contents. The protein affects the fragrance and toughness, the starch creats the body and taste, while the fibre component affects the texture. The higher the percentage of each, the stronger the affect. For example, a mid range protein, high starch but low fibre count is apparently ideal.

So know you know how to eat and choose your soba correctly. How about now trying to make your own soba to rival the best Ibaraki can offer. A standard recipe is below.

For 4 people
350g Soba Flour
150g Plain Flour
225 cc Water

  1. Mix soba flour and plain flour with the tips of your fingers in big and small circles on the bench.
  2. Add 80% of the water and mix with the tips of your fingers, then add the rest of the water. Don't use too much force and don't knead it like bread. Just keep going until it is mixed together.
  3. Now it is time for power. Gather all the dough together and knead it until it is shiny.
  4. Make the dough into a ball.
  5. Flatten and spread out into a circle with your hands.
  6. Spread this into a thin square with a rolling pin.
  7. Cut thinly with a Komaita cleaver on a cutting board. The thinner the better.

You should cook them up and eat them as soon as possible.

If you think this all sounds a bit difficult, there are a number of classes in Ibaraki where you can experience soba making first hand for a small fee.

Kōyōtei - 紅葉亭
Address: 2247-1 Kasama, Kasama City
Phone: 0296-72-3942
Cost: from 3000 yen for 500 grams of soba (enough for a 4 person meal)
Website: http://www.aa.alpha-net.ne.jp/rondo/koyo/sobauti2.htm(external link)

Oku-Hitachi Kirara no Sato - 奥日立きららの里
Address: 863-1 Irishima-chō, Hitachi City
Phone: 029-424-2424
Website: http://www.mito.ne.jp/~kirara/index.html(external link)

Daigo Oyaki School - 大子おやき学校
Address: 2469 Daiji makinochi, Daigo Town
Phone: 029 -578-0500
Cost: from 3200 yen (December to March only)

There are many places that offer Soba classes irregularly during fetsivals and events, so keep an eye out in your town newsletter for more information.