驚愕のざるそば注文さばき！！鮮やかな手際で魅せる極み蕎麦打ち職人の１日 Japanese Food - Art of making SOBA NOODLES

1.5 kg of rice 2.5 kg of rice 1.5 kg of white rice 1.5 kg of rice 450g of buckwheat 70% buckwheat 7.2% buckwheat 2.8% buckwheat The amount of water should be less when the temperature is high and more when the temperature is low. In this row, we have 5 baskets of rice. 16 baskets of rice. The yellow part in the white rice is called kiwi. Kiwi is a rough fruit. It's something that people make, so I want the customers to know that Did you make the soba textbook yourself? Yes, I did. I trained at a soba shop called Togakushi in Nagano prefecture. I trained for about 20 months. I trained for two winters and came back. Depending on the day, the soup stock is different. I check it every day. When the soup stock comes out, there is almost no taste. I always look at the thickness and decide the amount to return. I want to make a stable soup stock. When I'm in a good mood, I look for the right ratio. It's like a science experiment. Sometimes I use 70% buckwheat. Sometimes I use 10% buckwheat. It's popular. Some children say it's crispy. It's thin around here. I'll use the soup stock to make it longer. This is it. I'll have two more. I'll have the last one. I'll have two more. I'll measure the boiling time. I'll have one more. Welcome. Thank you. I'd like a bowl of rice. I'll have a bowl of rice. June 1994. I've been doing this for 28 years. This is a soba restaurant. There are many kinds of soba. I added white pepper.