Making Soba: Japan's Everyday, Special Occasion Noodle
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- Опубликовано: 26 дек 2019
- I don't think soba is popular outside of Japan, at least not nearly as much as ramen is. So today I'd like to tell you all about the noodle, from how it's harvested, to how it's made, to how it's eaten. To do this, I traveled to Aizuwakamatsu, which is known as the "Samurai City" and is located in the prefecture of Fukushima. Thanks to Aizuwakamatsu for sponsoring this video samurai-city.jp/en/
Tani-san's restaurant guminokian.com/ and farmstay experience aizu-gt.jp/members/39-tanikuni.... Sorry, it's all in Japanese, but if you need help in English, Fukushima prefecture has an English Facebook page that can help you out / posts
Info Sources
- About buckwheat www.thekitchn.com/good-grains...
- Hachisoba vs. towari soba nihon-soba.jp/magazine/201803...
- If there's at least 30% buckwheat, it can be called soba www.eonet.ne.jp/~sobakiri/fram...
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It's refreshing to see how down to earth and friendly this soba chef is.
He was really, really nice!
@@LifeWhereImFrom I bet he is just full of stories. I wanna have a drink with him and just listen.
Yeah he was just so positiv and chilled. Feel like its always fun to hang with him.
So true. He is so humble and fun.
I would love to see an episode of the kids' experience and interaction with him.
Now I want to harvest and cook soba with him xD
That chef blew my mind with his rolling skills.
I have heard that whenever anyone comments on his food techniques he says "that''s how I roll"
@@B4ndwidthBandito some one should teach him that lol
I never thought that rolling a round dough to square, that’s so high tech
You should take a look at Greek grandmothers and how they make fylo.
Same technique. :)
Or maybe watch the rolling times and technique for croissant
A two minute walk from my house there's a soba shop run by three grandmas. They fuss over their customers like they probably did with their kids at home. When they see me come in they start talking about how they will run out of food because the 大きい外人さん (Mr big foreigner) is back. We always have a good laugh and I love eating there.
That sounds wholesome
11:46 "You don't need to film this, don't shoot it. Don't film here, it's a big business secret!" That legit shakes me and cracks me up at the same time lolol! The chef is so hilarious and down-to-earth! Love the whole video!
Then right after at 11:55 (and my favorite angle, 10:52) that little girl's hair is the cutest thing I've ever seen😂❤❤
yeah, I loved his personality, too. so open, and talks interestingly, unlike many japanese interviewed in other videos
i'd totally eat at this guy's restaurant, he seems like such a nice dude!
tylermech66 I’d also eat him out
@@poenpp1021 why did you have to ruin everyone's day dude :))
Maybe ruined a bunch of prudes days'
It's always nice to see how passionate and honest these chefs are! I've tried Soba once and it was so good :D I also admire the fact that you do all these things not only for yourself but for use the viewers and because of you, I am very VERY eager to visit Japan and go see all these things! Thank you very much!!!
Ha! Come to think of it, one of the meals I had when visiting Japan was soba. I was only there about a week, but I was sure to get my soba in.
@@alexcarter8807 Nice!! 😄👌
SUBTITLES, so use that CC button if you want them! It was really fun getting to know Tani-san, he's such a character.
It's 00:40 and i m gonna watch this now. I waited to Long for a new Video 😂
Love your videos covering different traditional art and food in Japan. Much better than other youtubers' videos that only tailor to tourists. Keep up the great work!
Good video, but you might want to leave more space at the bottom for the subtitle, it covers the part they are kneeling the dough.
Thats what i see on my S10+ anyways
@@davidwingli That's why I actually made it a soft coded subtitle. You can disable the subtitles by using the CC button (on the phone I think you have to tap on the three dots or somewhere else to get there), but you can turn them off and see everything :-)
@ludagouda123 Sorry, RUclips created an English one on it's own. I deleted that and now there's only my subtitles, which should be good. Thanks.
Im still shook on how the circle became a square tbh....
jahjahjama22 once it’s rolled he’s like throwing the corners out. That’s why he picked different sides to roll from. Really cool nonetheless
Yeah me too
I was shocked too.
yeah had to watch it 3x LOL
@Diego Baeun Did you make it in Japan?
Impressive *dedication to DIY* Soba.
He did grow, harvest, cook and sell the Soba in one integrated business as a lifestyle :)
10:50 that hair !!! 😂 so cute
Soba is so delicious, one of the things I eat quite often.
I was reading threw the comments and starting to think I was the only one to notice that babies adorable hair!! 😂
troll doll
Son Goku's hair 😂
Maybe related to Don King? :D
That's some crazy baby hair :D
Like james will cox
It's got baby soul
Such a cutie!
Dude, when I saw that kawaii baby, the very first thing that came to my mind was: VEGETA =O
@@saidimon She's already gone into super-sayajin. She's gonna be scary as an adult!
Good documentary, I like when there's local input, you have a good way of putting things together and the photography amazing
I have something that will make you laugh, my family loves soba. Yesterday, my daughter decided to make herself some for lunch. Unfortunately, she made and entire package that didn't have individual bundles, thinking it would be less than it was (about a pound). So she decided that all she would eat that day would be soba.....not that she complained🤣 true to her word she ate all of it over the course of the day and by bed time she said she was so full she couldn't move.
Good stuff!
@@LifeWhereImFrom most definitely!
@@thunderlifestudios so true, the first time I made rice, it came out three times more than I wanted
That's so cute!!
What's funnier is when asked about it her response was, "totally worth it"
I just had to chime in and tell you that more often than not, your videos are super relaxing but also make me feel so much nostalgia at the same time. I had a long trip in Japan last year and can't get it out of my head, to the point that I'm trying to get things sorted out so I can move there. Please keep making more videos, they're always amazing, and hopefully one day I'll be able to visit all of these places and interact with all of these nice people.
I love this kind of everyday excellence Japan has to offer. Thank you, Greg, for putting out this amazing content, you've been smashing it lately! Sure makes for a nice change from all the typical shopping/eating/hidden spots/quirky japan videos out here.
Greg, you've greatly improved your documentary skills. This one makes me want to run out to the airport and fly off to Japan.
It really does, same here!
The soba chef is so knowledgeable, friendly and laid back at the same time, it's refreshing to see a chef that's different!
I have a Japanese pilow with Soba seeds inside,
great for sleeping in hot weather as it lets air to circulate
and you dont sweat too much
That is nice! Though I hear that some people are allergic to soba.
boil it and eat with milk, we do it in russia
@@SashaRosen I am intrigued. Do you put any sugar in it? Do you eat it as a dessert or a side dish? Any spices?
@@atsukorichards1675 It is very popular in Russia, both as a cereal/porridge type of deal with milk and/or some butter (lately maybe also berries), and also as a side with meat dishes, though it's kinda looked down upon a bit as unimaginative. Actually, when corona was just starting, what people has been stocking up on in Russia was buckwheat. People joked "Rice is from China, pasta is from Italy, so what's left?" It's a prime seller in Russian shops around the globe, because it seems few other countries do it. Funny how Japan, apparently growing a healthy amount of it, only uses it for flour, in soba, but not as the grain itself.
Brittany in France make whiskey out of buckwheat and some places in Japan make Buckwheat shochu.
Hilarious how he *knew* the soba was going to stick together and thus recommended to not sit near the window where others would see you struggle, lol! Also, I could watch him work the dough and cut the noodles all day, really therapeutic . And their granddaughter with that tuft of fluffed hair was just the cutest :) Great video, just like all of yours!
10:50 OMG!! That fluffy hair!! She's so cute!! xD
Looked like buckwheat
I love how you show us so many different and beautiful things in Japan.
ruclips.net/video/C2OJqzu50_A/видео.html🐘❤️❤️
I loved the farmer/chef you interviewed, he was quite the character. The CC in English made it easy to follow along.
Buckwheat is common in my grandmother's cooking. She's Jewish from Russia and mostly used the whole grains to make a pilaf. Basically using it like Japanese use rice. But I have eaten Soba noodles. I get dried that are mostly buckwheat, because I like the taste. Sometimes I put them in soup or under veggies and meat. But sometimes I go Italian using them like spaghetti. It is a fun substitute for wheat noodles. I did this for one friend who is GF (I got GF soba), and she enjoyed it.
Those soba dishes looked incredible. A farm stay with that soba farmer/chef would be so fun.
Beautiful interpretation of "long and thin life".
"The thick life is short" for the Japanese thought if I change way of speaking.
seeing him cut those noodles was insane! he must have done it a million times. soba is in my humble opinion, the best noodle out there, easily :b
Wait, they do farm stays??! THATS AWESOME AND I KNOW WHAT IM DOING WHEN I GO TO JAPAN
It's trending for Japanese urbanites recently to, instead of going to touristy spots over the holidays, to go to these farm stays and ironically work the fields on their days off.
@@mfaizsyahmi i work for people for free in america i would happily do it in japan if i was given a hot meal at the end of the day
Im indonesian, i love soba. Been eating it ever since i was 5 or 6 years old. Everytime i go to japanese restaurant soba is always my first choice. When i went to japan i was so happy!! Basically food coma off soba noodles the first 3 days.
when he rolled it into a square, that was magic. this whole video is so well produced 👌👌 and so informative, like a tv network show. amazing work 🥰
As usual, amazing! My wife's cousin's husband makes soba and he taught me how to do it. It's quite challenging! I've made lots of noodles from Italian pasta to hand pulled noodles. Soba is by far the hardest kind of noodle I've tried to make -- and I was only doing hatchiwari (80% buckwheat). Touwari (100%) is insanity and I can completely understand why chefs want you to eat it within 10 minutes. It breaks down over time, so if you don't eat it quickly, you end up with mush. Tani san's technique is a bit unusual, so I found it really interesting to watch!
Your videos really are among the very best out there. Being half japanese myself, your videos always remind me of the extraordinary culture of Japan and I can even get a glimpse into the lives of all thesee awesome people you have met. Keep up the great work! Greetings from Germany.
The chef is really a friendly guy.
Greg, of all the Japan channels to which I am subscribed (about 20 now), you are the first to mention "farm stays" or as the Italians call it, "agrotourismo". Thanks for that and I hope you might focus on it a bit more in a couple of future episodes (going in autumn of 2012, mostly in the north probably). I cooked soba noodles last night and usually have them a couple times a month at least. I've seen a bunch of videos demonstrating how they are made. Someday I MIGHT try my hand making them. Respect to those that do!
I just happened to get lucky enough to have the opportunity to do a couple farm stays recently. They were very interesting to do and I'd highly recommend it for anyone trying to get a more authentic Japanese experience.
Amazing video. Felt like it was over in the blink of an eye because it was so fascinating.
I like this episode, Nature nurtures people. Farmer is a simple man, hardworking and with a positive mindset. Seeing video like this really learned a lot from the farmer in terms of attitude & devote yourself to do something.
as a chinese malaysian. I just recently discover how amazing buckwheat
noodles are. It doesnt have to be cooked in japanese way or cold noodles
etc. It can be used to replace typical chinese dishes that use flour
based noodles. I know chinese has buckwheat noodles dishes as well, but
its just not popular. Its just slightly more expensive, but it tastes
good, i like the texture and its healthier
His cutting skills tho
Awesome video I love to see the rural areas of Japan as they get little exposure to the rest of the world.
Tani-san is hilarious. He must be fun to hang out with
That saying is like the opposite of “live fast die young”
i felt personally attacked
He's so humble and kind. I really like that man, and aspire to have a heart like his.
Not just delicious, but this man makes you feel close to the soul of the soba
Ahhhh Greg, you made my cry and you made me hungry.
So sad I canT go with you. Japan and its site's are interesting - Also food preperation, cooking and serving is on high level.
I like how you capture and show your content.
Also I am always happy to see, that you try for yourself what it is like to be (video content) and how it feels.
In my mind, it makes your story telling a lot more authentic.
I am always looking forward for your next story or projekt.
Did I mention that I am happy to support you?
You have my regards, my respect.
Not to forget - I highly recommend you and your work/channel.
Best regards
John form Germany
Awesome. This video is so well produced and I can just imagine the kind of effort put behind this. Please never stop creating content.
I just wanted to comment on how beautiful and professional your videos have become. I am honestly amazed by how clear and concise your videos are while also making them lengthy and of course, interesting. You are a rarity amongst youtubers who overindulge in quick cuts and repetition. Keep up the great work!
him: "I will now roll it into a square"
me: I don't think that's-
him: **rolls it into a square**
the whole comment section: **confused Pikachu face**
soba-rashi in other words.
Naruhodo
😂😂
Omae..😁😄😄😄😄
Ah, the soba farmer chef, the dedication to his trade is indeed admirable. And he is cool and relaxed about it.
I am from japan and its been many years since i had soba noodles.
Your videos are informative and entertaining.
Always enjoy watching your channel.
I only stayed in Aizu Wakamatsu for 2 days while I was in Japan this summer, but it was still one of my favorite places I visited. Looking forward to the upcoming video.
Soba Chef : hey Gordon ramsay... Am I joke to you?
Down to earth chef like these are rare nowadays.
LWIF, your videos are always, without a doubt, fascinating, informative, cinematic, interesting, and everything in between. The talent you have for filming, editing and storytelling keeps me enthralled with your content, excited to learn about what comes next. It's inspiring. You provide a unique insight to a culture that I'm always eager to learn more about, especially when it comes to the cuisine. Thanks for the work you do to keep us entertained and educated!
That chef/farmer was the star of the vid. Super great personality.
Went to Kyoto several years ago and I had the most awesome noodles for breakfast. Neve could find them in the states. Though of making that trip again, just for them noodles. Yes, people, that good!
I don't know where you live but if you want soba noodles they do sell it at Walmart. Sometimes being sold as buckwheat noodles. Also any asiatic speciality store will also sell them.
Wow, this is an informative video ever, that's for sharing! I've enjoyed it so much.
I like how I feel the passion coming from this video. Starting with the soba shop owner who literally started everything from scratch and to the person making these videos. You can really tell the passion done with the filming, editing and the desire to provide information through a video. Like they drove 2 hrs more to find a machine that collects buckwheat. With that small details, they've really put up a lot. =))
I'm watching your videos for a few years now. Storytelling was always your strong suit. But I really appreciate how I pushed the production quality of you videos. This one is one of your best so far, in my opinion! Have a good start into 2020!
I love how the chef turned the circle into a square! That was so cool. May I is Aiko gonna appear in any videos? I wanna see how much she grown.
10:05 That's cool, he uses a jig (the wooden implement) along with the knife to make even cuts.
These farm to table series are superb. Hope you keep pumping out content like this.
This whole episode blew my mind. I love your work these days! Hello from Canada, and I always enjoy your experiences you share with everyone!
i love how the farmer's wife is trying to show off for the camera :D
I love tani-san’s spirit! And his granddaughter has some great hair! Does tani-san speak english?
I am so extremely happy and grateful to wonderful people like you documenting super positive people and putting out content like this!! ほんとうにありがとうございます！
I loved the "farm to table" approach you take in your video that mirrors the same approach the farmers take with soba! Very engaging.
I still cant figure out how he turned that damn soba square must be a refined touch
Fascinating to see the whole process of making soba. Very cool! Samurai City? Hire a samurai
The precision, the art, the passion! Thank you so much for sharing!
I love the way you brought us in on your process, like explaining that it took you two hours to find a harvester. It made me feel like I was part of the journey you were on. During lockdown, the thought of a 2-hour drive through rural Japan is heaven
Now that you mentioned honey...now I'm curious about Japanese Honey :P
Come to Kazakhstan, we are the 5th largest producer of the buckweat 😊 buckweat honey here will cost you 5 USD per 2.2 pounds 😉
And we have around 30 different types of honey
China and South Korea import up to 260 tonnes of Kazakh honey yearly
@@AN-gv5ic It sounds delicious...
I love to see how old Japanese do their thing with lots of love and passion..
Love the attention to detail from the farmer/chef and yourself! Thanks for being clear about the gluten situation for those of us trying to avoid it!
Lesson learned: Always listen to the chef. They know what they're talking about. 🤣
10:05 I dont't know why but watch this japanese old man cutting flour in to pieces makes me relax
The chef is honest and humble. Good person
I really like how refreshing and educational your videos are... you are an underrated RUclipser. Keep up the good work!!!
This is incredibly amazing!
High quality video and information loaded.
Japanese culture is well explained in this video.
Please always keep safe and good job!
🇵🇭❤🇯🇵
I freaking love soba, soba is life. Kakiage SOBA!
I've been watching your channel for some years now and I think this is my most favorite video of yours. Because of the chef, I give it 11/10.
I know his has been mentioned many times, but Greg the quality of your videos and content is amazing. You reach out to people and places that is definitely not as accessible and time consuming but you still do it anyway. One of the youtubers that really deserve that patreon money imo, and he shares even more to the viewers. Please put as many ads as you need, I will more than gladly watch them!
I love Tani-san so much! His energy is so wonderful
These videos are getting better and better. Quality and content are amazing
Wonderful video again. I love the sound when he cuts noodles. Soothing.
This was such an enjoyable and informative video about soba! I love that no matter where you go in Japan, an inexpensive or expensive restaurant, the food is always great and so much care is taken.
As always love the work you put in.. researching facts on your topic and the physical efforts of gathering footage from multiple sources. A very rich video.
What a wonderful video!!!! I loved every minute of it and learned so much. The soba chef was so much fun and so talented! Wow, is he ever a hard worker! And his grandbaby wad adorable!!! Thank you so much. I will think of this wonderful chef and be thankful for all the work that goes into making the delicious soba noodle and dishes made with soba noodles. Happy New Year!!!
this warmed my heart SO much, please please make more videos like this! one on one learning about how Japanese do/did things with an expert in the field is so nice! I would love to go!!
I really enjoyed watching this. Thank you for showing us that gorgeous farmer's family.
Thank you for another amazing video. I fall in love with Japan every time you share a video like this.
I could watch this farmer all day. so skilled. so detailed. He makes it look so easy. Nice Vid
Love your educational videos on life and culture in Japan and other places you visit
Tani-San is a country boy through and through! He's got the attitude, the relaxed sense of humor, the skills, and wisdom.
I loooove your way of doing videos , its so casual but at the same time so interesting and informative, keep doing your good work!
Really enjoyed this video! All of you were so chill especially the Soba chef! He is the kind of typical restaurant shop Uncle that kids goto! ahah! Different era!! Keep up the good work! Looking forward to more content! Stay safe!
Love what you do here. It’s a perspective you really can’t find anywhere else.
Nice to see how positive and friendly Tani-san is. Gives you a warm feeling in your heart. I didnt even know that soba is made out of buckwheat. In my culture we eat buckwheat grain on a daily basis. So it really surprised me. Ty for this quality made video. :)
That was super interesting to see how soba was made from start to finish, and that old man was so nice ! I watched with a big smile on my face.
That fried soba with veggies looked soooo good! I would love to try this place if I ever get to Japan. So much of the food looks amazing and he is a gracious and knowledgeable host. His shop must do well. That sesame seed dressing looked delicious too.
Aizuwakamatsu City is a samurai city that has a deep connection with Kyoto and Nikko historically. When you visit Japan, please visit us once.
Japanese people have a lot of respect for the many people involved in the preparation of their food!
I love the farmer’s enthusiasm and personality. It is infectious. Great video!