#01: How to start soba mixing (水回しの開始)井上明@築地そばアカデミー

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Uploaded by on Mar 27, 2009

Tsukiji Soba Academy's awesome handmade soba technique #01: Mizumawashi (Mixing) rev.2006
築地そばアカデミー 井上明学長 2006年バージョンのそば打ち #01: 水回し
(しっかりとした麺線を得るために、基準加水率は40%。デモンストレーションしたのは、空気が乾燥していた厳寒期でしたが、42%の加水に留まっています。)

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  • thanks for uploading these :D im gonna try find some buckweat flower and see if i can make some soba noodles

    why would you dislike?

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