Toshikoshi soba ～ Sobauchi : How to make soba ～

It is custom that Japanese have soba (buckwheat noodle) with family on New Year's eve. It is called Toshikoshi soba. It would be derived from that Soba is long and it is a kind of lucky food to wish to be long life.

My private soba chef is my father. Soba-uchi (making soba) is one of the popular hobbies among retired people. He has improved his skill and is getting a good chef.

I will report how to make Japanese soba.

Prepare a special bowl.

Sift the blended wheat (buckwheat and wheat).

If you make Juwari soba (Juwari means 100%), you should use only buckwheat. But kneading the Juwari soba is difficult. It is common to use blended wheat to make soba.

Add little water and start to knead it.

Knead well, and adjust water. Moisture control is very sensitive and it it the key for success.

Knead more.

It is getting stuck together.

Bring them together in a lump.

Make it smoother.
Make it into a smooth ball.

Move it on the molding board.

Spread it.

Roll it out by using a long bar.

Spread and roll again and again.

Make it square.

Make it thin.

Fold the soba dough.

Sprinkle wheat on the surface to avoid sticking together.

Cut finely.

Cut carefully to make it equally.

This is the product.
Finished!

Boil in plenty of boiling water. Be careful not to boil too much. 1 minute is enough.

Cool in water and arrange on the dish.

Taste with family and appreciate our wellness this year and wish to be a happy year.

Mikazuki & Ichibanboshi at twilight

It was mild day today.

It is oosouji (housecleaning season of a year in Japan) time before new year, and it is good day to work on. I made whole house cleaned up. After cleaning, I saw beautiful twilight scene. Mikazuki (crescent) and Ichiban boshi (first star), maybe the Venus in the western sky. Tomorrow is Oomisoka ( the last day of a year). Time goes too quickly...

Osozai at home

I took a day off. That means I can take 9-day holiday this year owing to the happy calender of the week. I usually have only 5 days from 30th to 3rd of January.

I have a lot of things to do before new year, so I made simple Japanese meal.
Ohitashi(boiled vegetable), buri(fish)&kabu(radish), harusame salad, rice and mishoshiru (soup) .

Katsuo no tataki

Shiratama anmitsu

Shiratama anmitsu is a typical Japanese sweets. Clear cube on the bottom is kanten, which is like bland jelly, and nice anko (red-bean jam) and shiratama (sticky rice cake) are on the top. Sweeten with kuromitsu ( black sauce) when tasting it. It looks somber despite the sweet taste.

Christmas cake

Christmas is a major seasonable event in a year, but it does not have a religious significance in Japan, in general. Christmas is not a holiday.

Christmas cake is a typical food for Christmas eve. People give weigh to the Christmas eve more than Christmas day. Christmas illuminations have been shining everywhere since November, and it is creating western mood. But after 25th, it will suddenly change to Oshogatsu (New Year) decorations. It might be the season we can feel traditional Japanese atmosphere most.

Take-away sushi

Today's dinner was take-away sushi. Maguro (tuna) was the best of today.

Yakuzen nabe

Yakuzen nabe, Taiwanese herb pot. It must be very healthy.

A person in the restaurant said 30 medical herbs and secret spices are mixed in the soup. This style is originally came from Mongol, and it got popular in Taiwan. The secret recipe has a Taiwanese restaurant and it is licenced only for the restaurant in Japan.
One side of the soup is spicy and one is little bit sweet. Its smell is quite unique, but the taste is mild. I felt it warmed my body, I think it maintains my visceral condition.
Cabbage, some kind of mushroom, prawn, scallop, fish, pork and many things.

Big wheel in Yokohama

Yokohama is not so far from Tokyo, but I cannot remember when was the last time I visited. Christmas decorations in the town is shining. It is a small light in the deep recession.

Yakiniku

Yakiniku is literally grilled meat, mainly used for beef. But in general, going to Yakiniku means going to a Korean restaurant. We can grill some part of beef on the roaster at our own pace.

Sirloin
Cold noodle

Bishamon

Karajan square in Tokyo

The mood in the town is already Christmas. We can see beautiful illuminations, colorful Christmas trees everywhere in towns. This is Karajan hiroba (square). The building on the left side is famous classical music concert hall.

Oden

Oden is another typical traditional food in winter. It is like stew, popular ingredients are daikon radish, chikuwabu (gluten dumpling), konnyaku, ganmodoki (fried tofu), hanpen (something like a fish sausage), potato, boiled egg and so on. Actually, every family has its own style. We sometimes have a conversation on a topic what ingredient you like most in oden.
As the ingredients are boiled and soaked in the soup deeper, the taste is getting better. I made this oden yesterday, so it is very delicious today! It will be more delicious tomorrow. It may last a few more days, this week would be oden week!

Odenn is also popular as a fastfood. we can buy at convenience store everywhere in Japan.

Kaki : Persimmon

Kaki (persimmon) is very common fruits in Japan. We can see the trees everywhere in Japan, even in Tokyo. It is one of the symbolic things of autumn.

Kaki is a healthy fruits, and there is a similar proverb to "An apple a day keeps the doctor away". "Kaki ga akaku naruto isha ga aokunaru." It means "When kaki turns red, the doctor feels blue". A kaki, not an apple keeps the doctor away in Japan. The fruits is different, but the idea is similar both in the west and the east of the world. I think it is interesting!

Gaien icho namiki & Icho matsuri

Gaien icho namiki is very famous spot for viewing autumn leaves. It is usually very quiet street. But many people are walking under the trees, and taking photos at this time of the year. We can see some painters, long queue in front of a cafe.

It was not good weather today, so not so many people were on the street.

Icho matsuri (festival) at Gaien. Colourful banners of food stall is attractive.

Yudofu

Good tofu makes me happy at winter night. Yudofu is boiled tofu. Just put tofu into tasty kobu (seaweed) soup stock.

Shiitame mashrooms and shungiku (green vegetable) added richness.

Nabe

Nabe season has come. Nabe is typical menu in winter.

Put in some seasonable vegetable, sliced beef or pork in the boiling donabe (earthen casserole) placed at the centre of the table. Take them into citrus soy sauce or sesame based sauce, and taste them. 　After vegetable and meat, put udon into the casserole. This is my family style. Hakusai, Shungiku, Shitake-mushroom and sliced pork today.

Mizu-yokan

Japanese jelly, Mizu-yokan. Chestnut, Red-beans, Black-beans and Matcha (green tea) flavor. Mizu-yokan is generally summer sweets. I don't need to keep in the fridge in this season.

This is chestnut one. Good!!

Nameless dishes

Some dishes for dinner. I cooked with something in the fridge.
Boiled pork with daikon and green vegetable, sugared soy-sauce flavor.
Boiled pumpkin dressed with sesame.

Komatsuna no nibitashi (Boiled vegetable). Bonito soup stock basis.
Boiling everything, but different taste.

Beautiful sunset from the train

Nikko Omiyageya

Small souvenirs shop near the bus stop. Nostalgic atmosphere.

Nikko Shinkyo

Shinkyo bridge