Thanks for your teaching! I've watched lots of videos from you. It is realy helpful and joyful. I'd like to have the same knife that you use in THIS video. Can you please tell me its brand name, or a webpage where it is sold/introduced? Thanks.
Thank you for your comment! I'm glad I could help you. I bought knife I use in this video here! ↓↓↓ Website www.echigo-douraku.com/cgi/s_shop_index.cgi But there may not sell the same thing. Because this knife was a limited edition. Also I think there is something similar to this.
@@棚橋由佳のおそばちゃんねる Thanks for your help! It really makes sense that such a beautiful knife is a limited edition. I researced a lot on the site, but it is a pity that they does not ship internationally. Thanks anyway. By the way, my receipt at home is buckwheat 100g + flour 100g + 70g cold water (35% water in total). It works well, and I am satisfied with it. But popular Japanese receipts range from 45% to 60% (as far as I know from lots of youtube videos), which seems a little too high. Any comments?
That true!! Soba noodles making is not popular in over the world. Becuse It is difficult for foreigner to get tool of soba making. After that, in your case, you use buckwheat 100g（50% buckwheat in total） ＋flour 100g（50% flour in total ） But all most all japanese people who make soba noodles use 80% buckwheat in total and 20% flour in total or 100% buckwheat in total. buckwheat need a lot of water. Probably, we use more buckwheat than you,so we need water. I have bad English, so I apologize if I say something strange.
@@棚橋由佳のおそばちゃんねる You speak English both exactly and elegantly. Thanks for your advice, I totally got what you meant. I hope I could visit your restaurant one day and learn from you face to face. Thanks. 🥰🥰🥰
大変参考になります、切り板に3センチのシルシ付けてやってみました、凄く難しいです‼️
お疲れ様です。私も教える際の参考になりました。使わせて頂きます。
大変勉強に成りました有難う御座います。
石臼で玄蕎麦を粉からやって楽しんでます。
うどん打ちの動画を観て包丁を倒すの学びました。
うどん、蕎麦、ラーメン、生パスタ作って楽しんでます。
では
いつも勉強させていただいております！
無駄のない所作に惚れ惚れするばかりです。
ちなみに包丁は頻繁に研がれているのでしょうか？
これからも動画を楽しみにしております！
「23、24…はい、過ぎました！あっはっは（笑）」がとっても面白かったです（笑）
僕も3センチのシート作って練習しようと思います！いつもありがとうございます✨
今度の日曜日道場なんで前回の包丁の講義とともに練習してきます。有難う御座います。
Thanks for your teaching! I've watched lots of videos from you. It is realy helpful and joyful. I'd like to have the same knife that you use in THIS video. Can you please tell me its brand name, or a webpage where it is sold/introduced? Thanks.
Thank you for your comment!
I'm glad I could help you.
I bought knife I use in this video here!
↓↓↓
Website
www.echigo-douraku.com/cgi/s_shop_index.cgi
But there may not sell the same thing.
Because this knife was a limited edition.
Also I think there is something similar to this.
@@棚橋由佳のおそばちゃんねる Thanks for your help! It really makes sense that such a beautiful knife is a limited edition. I researced a lot on the site, but it is a pity that they does not ship internationally. Thanks anyway. By the way, my receipt at home is buckwheat 100g + flour 100g + 70g cold water (35% water in total). It works well, and I am satisfied with it. But popular Japanese receipts range from 45% to 60% (as far as I know from lots of youtube videos), which seems a little too high. Any comments?
That true!! Soba noodles making is
not popular in over the world. Becuse It is difficult for foreigner to get tool of soba making.
After that, in your case, you use buckwheat 100g（50% buckwheat in total） ＋flour 100g（50% flour in total ）
But all most all japanese people who make soba noodles use 80% buckwheat in total and 20% flour in total or 100% buckwheat in total.
buckwheat need a lot of water.
Probably, we use more buckwheat than you,so we need water.
I have bad English, so I apologize if I say something strange.
@@棚橋由佳のおそばちゃんねる You speak English both exactly and elegantly. Thanks for your advice, I totally got what you meant. I hope I could visit your restaurant one day and learn from you face to face. Thanks. 🥰🥰🥰
切りの厚さが一定しません蕎麦打ちは奥が深いです！
今、ふるいと、蕎麦粉きました。
揃うと、すぐやりたくやるが、初めてなんで、10回くらい全工程みてからやります！
すごく参考になったのですが僕は体の位置、姿勢なども重要だと思います。また刃物に手でさわるシーンがありすごく恐怖を感じました。包丁をこうしたら切れるということを理解しているから手を切ることはないのでしょうが真似をして切る方もいらっしゃると思います。いろんなレベルの方々が見ていると思います。クセでやってしまっているのであれば一言、私は刃先に注意をしやっているので真似をしないでくださいとか、このようにしてやると手を切るとことはないですよという事を説明してあげるべきだと思います。
水回しの仕方、四つだしの仕方、のしなどはすごく勉強になりそば打ち仲間にも見たら勉強になるよと進めております。
ゆかさん、髪をあまり触らないでね。もちろん手を洗ってからのお仕事ですよね？
ありがとうございます🙇♂️
そこはもちろん徹底しておりますのでご安心下さい。