投稿の詳細: 今宵もそば打ち　Buckwheat noodle making

グリーンツーリズム研究会
のメンバーで、蕎麦打ち道場
をやっている方がいて、
今晩は有志でお邪魔して、
そば打ち体験。
私も練習の積もりで参加。
ほぼ全員が初心者なのだが、
プロに教わるとさすがに
違う。切った蕎麦の太さは
素人だが、立派な蕎麦に
なりました。

その後師匠の打った蕎麦も
ご馳走になり、一同大満足。
大分盛り上がって、
我々自身がまず楽しくなくちゃね
という結論となりました。

私もこの冬既に6回目の
そば打ちとなり、大分
練習をつむことになりました。

One of the members of Green Trourism
Study Group runs a buchwheat making
training school at home and some of us
went to his school and tried soba making.
Most of us are beginners but the result
was terrific thanks to the instruction
by the professional. The width of soba
noodle was wider for our case but the
noodle looked quite OK and tasty.

We ate soba made by the instructor and
were all satisfied with it and his
treat. We enjoyed the a lot and
agreed that the members of the study
group should enjoy accepting the guests.

I made soba six times already for
this season and began to feel some
improvement.