投稿の詳細: そば打ち会　Buckwheat noodle making.

今シーズン初めてのそば打ち会。
自分達で育てた蕎麦を打って食べる会。

心なしか他人の打ったそばより
自分が打ったそばの方が美味しく
感じるのは仕方ないよね。

体裁はともかく、自分達で
打った蕎麦をゆで、冷水にとり
更に氷水で締める。そして会員が
作ってきたつゆと自家製のねぎに
大根おろし。

持ち寄った漬物などもつつきながら
しばし蕎麦談義。1年にそう何回も
打つわけではないが、以前の打ち方
等も思い出しつつ反省しつつ、
少しずつではあるが、上達
してるかも。…いいえ、ちょっと慣れた
だけです。自己満足の世界。

First buchweat noodle making session was
held today whereby we eat our own soba
noodle that we grew from the seeds.
Everybody felt that his/her own noodle
tastes better than others'.

The look was still just a homemade level
but we grew it, made it into noodle, boiled
it, dip into the iced water and prepare it
for the tasting with home made sauce, leek and
radish both made at home without chemicals.

We talked about soba growing process and the
quality of soba powder, noodle and the process,
etc., eating soba and pickles. We do not have
so many such occasions but we feel better every
time as we feel we can make soba noodle better
now. We may have made some progress...oh no.
We have just remembered how we did last time
and we only want to believe that we have
achieved some thing. It is just self satisfaction
though.