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About SOBA NOODLES

soba restaurant yabuhan

the front entrance of Japanease Noodles Restaurant YABUHAN

Special Features of the Japanese Food

Katsura rikyu  From ancient times, Japanese have shown preference for enjoying the natural flavor of food.
  In this sense, Japanese cultural traditions are expressed in the nation's cuisine.
 Therefore, Japanese cooking is simple and unaffected when compared with that of other countries. Food seasoned in a manner which preserves or further enhances the essential, natural flavor of the raw ingredients, is the basis of Japanese cuisine.
 The use of "dashi" as a seasoning is a special feature of Japanese cuisine.
 Dashi is made by boiling together a number of ingredients, mainly konbu (seaweed), dried bonito flakes and shiitake mushrooms. The resulting broth is used as a flavor base which is added to a wide variety of dishes.
 The aim of using dashi is not to actually added flavor, but rather to bring out as much as possible of the inherent flavor of each type of seafood or vegetable used. The ingredients of dashi will therefore vary with each dish, as well the ways of using it. Japanese cooking today can be roughly classified into two types according to the manner of seasoning.
  These are "Kanto" cuisine, named after the area of Japan centering around Tokyo, and "Kansai" cuisine, named after the area further to the west which includes Kyoto and Osaka.
 Traditional Japanese cooking places great importance upon the appearance of food. Whether the ingredients are the bounty of the ocean or the mountains, they are chosen and prepared with an eye toward intimating a sense of the season.
 Every technique is applied to retain the essential shape of the raw ingredients. Moreover, artistic, traditional tableware is used, each piece chosen to complement the appearance of the food served.  Finally, one may eat out of doors, overlooking a garden, or in some other aesthetically pleasing spot. This attemptto appeal to all five senses, creating as njoyable a dininig atmosphere as possible, is one of the fundamental characteristics of Japanese cuisne.


Japanease:

日本料理の特徴:
 古来より現在に至る迄、日本人の嗜好、味覚の基は“自然な風味を楽しむ”ことにあり、日本文化の伝統が調理の中にも表現されています。このため日本料理は他国の料理に比べ、概して淡白です。
 素材の持ち味をこわさずにそのまま調味する、あるいは、さらに引立てるように調理することが、伝統的な日本料理の源流にあります。
 日本料理の味つけの仕方の特色に「だし」があります。「だし」は主として昆布、かつお節、しいたけ等を煮出したもの
で、この煮出し汁をべ一スにして各種調味料を加え用います。 この「だし」は、汁物に使用する他、煮物にも利用されます。その際、味をつけるというより、むしろ、それぞれの魚貝類、野菜等の持ち味を最大限に引出すことを目的としている
ので、作る料理によって「だし」を取る材料や取り方も違います。
 現在の日本料理は、「味」のつけ方によって関東風と関西風、二つに大別されます。素材も海の幸、山の幸等できるだけ季節感を活かしたものを選んで使います。素材のもつ形をこわさずに、見た目の感覚を大切にして調理する技巧が用いられ、さらに料理の種類にそれぞれマッチした芸術的な和食器に盛りつけられます。
  また、食事を楽しむ空間も、自然の中や、日本庭園を見ながら等いろいろ工夫が凝らされ、人間の五感を通して食事を楽しむことが日本料理本来の特色です。

About Our SOBA-Noodles and Udon-Noodles

buckweatnoodle:hot dishea:tenpura soba By the way, Soba and Udon are Japanese noodles.
 Soba is made from buckwheat flour, while Udon uses wheat flour as its base. The flour is kneaded with water to make the noodles, which are served in a seasoned, dashi-based soup.
  Long popular with the common people, these noodle dishes are among the bestloved light meals.
  Different varieties are determined according to the ingredients added to the basic dish. Minced green onion and hot red pepper may also be added to the appropriate variations.
 Regional varieties of soba and udon include Izumo soba, Sanuki udon,Shinshu soba, Wanko soba and Kishimen, etc.


  It is customary to eat soba by slurping them noisily.

Japabease:
  日本そば・うどん
  「そば」 はそば粉、「うどん」は小麦粉をベースにして、できています。
 古くから庶民に親しまれてきた料理です。
 中に入れる具によって各種名称が決められています。
 メニューにより、さらしねぎや唐がらしを加味して食べます。
 又、地方によって、「出雲そば」、「讃岐うどん」、「信州そば」、「わんこそば」、「きしめん」等、いろいろな呼び名をもっています。

  そばを食べるときは、西洋式のマナーとは違い、音をたててもいいことになっています。

Soba is Last unexplored cuisine.

buckweat Noodle:SEIRO Soba is perhaps Japan's last unexplored cuisine.
 It has been slowly nurtured over the last 400 years and retains a cherished place among Japan's most popular foods.
 For Lunch a bowl of fresh noodles makes a light fortifying meal.
 At night,the chewy pasta,tender stuffed dumplings , and other fare of the SOBA tradetion are lingered over lovingly , a cup of SAKE in hand.
 As happened with sushi more than ten years ago, soba shops -both plebeian and elegant-are popping up in major American cities.
 The very best of these offer soba in all its simple finery- al dente noodles made from freshly ground flour, and perhaps a tempura appetizer to start it all off.


Japanease:
「そば・蕎麦」は、
これまで余り知られないできた、最後の日本料理といっていいでしょう。
 蕎麦は、400年以上も昔から最も人気のある日本食として、大切に培われ、日本の食事に中に大きな位置を占めてきました。
 昼食時、一杯のできたての蕎麦は、お腹に負担をかけない、軽い、しかも栄養価の高い食事となりますし、夜は、コシのある蕎麦として、また柔らかい蕎麥団子(そばがきと呼ばれます)などとして楽しんだり、日本酒を片手に、蕎麦屋の伝統的な酒肴メニューで楽しみにふけるです。 
 10年以上前のスシ店と同様に、ソバ店はアメリカの主要都市でも営業され、庶民性とエレガントを兼ね添えたものとして、好まれるようになりました
 これらの中でも最も良い店は、ソバをそのシンプルなアテとともに提供されます。。
 アルデンテの麺は挽きたてのソバ粉から作られて、
前菜として天ぷらもアテのメニューになります。

Buckwheat-Noodles Making Process

 One way to make buckwheat noodles ( Soba-Kiri ) is explained briefly as follows.
 Mix buckwheat flour together with 20% wheat flour.
 Wheat flour helps to make the buckwheat noodle making process easier because it makes the dough more glutenous , ( preventing the noodles from breaking into little pieces ) as well as providing a smooth feeling when we eat it.
 Add water , about 35-40% of the weight of the flour is standard.
 Mixed together well(Mizu-mawashi).

手練り This Procedure is carried out in a big lacquered wooden bowl called KIBACHI .
 Complete the mixing until you have a firm dough.
 Roll out with a rolling pin on a wooden board, Pressing and sliding the rolling pin down with both hands.  When it bucomes about 1.5-2mm thick , fold it up.
 Cut it about 1.5mm wide.  The Noodles should have a uniform length of about 24-30cm and boilling .

Japanease:
 そばの作り方を簡単に以下に述べましょう。
 そばは、通常、20%の小麦粉を混ぜて作られます。
 小麦粉のグルテンの粘着力のおかげで、切れないでひも状の麺になるわけです。
 そのソバ粉と小麦粉を混ぜたものに、35-45%の水を加え、よく混ぜます。ここまでの作業は木鉢の中で行われます。
 木鉢の中でよく練り、塊にまとめあげ、それを取り出し、麺台と呼ばれる板の上で延ばします。
 1.5-2ミリの厚さに延ばしたものをたたみ、それを1.5ミリくらいの幅で均等に切り、約24-30センチの長さのそば切り(麺)をつくり、茹がくわけです。

Benefits to be enjoyed from Eating Buchwheat Noodles

Buckweat flower Buchwheat noodles is nutritious , low in calories, easy and quick to cock, and give one a lot of energy.
 Various scientific studies have shown buckwheat to :
 1) have a large percentage of dietry fiber,
 2) have a higher content of Vitamin B1, B2 and Niachin than either wheat or rice,
 3) contain the valiable Vitamin P flavanoid , Rutine, which notably helps to create and maintain flexible arteries, protect the body against hemmorages, as well as thought to be cloely related to controlling high blood pressure, and
 4) contain a protein amino acid make-up which is more similar to the bean family than to the grain family.
 Notable among the fine balance of amino acids, is its relatively high percentage of lysine.


 Scince many of buckwheat' nutritional elemnets are water soluble anda dissolve into the cooking water, to obtain the maximum benefits of buckwheat' nutrition, it is of prime inportance to drink the "Soba-Yu" ( cooking water ) , as final touch to the meal.
 Buckwheat noodles are delicious and very much desired in Winter, Summer, Fall, and Spring, providing a taste and refreshment you'll never tire of.
 No matter what your age or position in life.

Japanease:
 そばは、滋養分の多く低カロリーで、手早く調理でき、活力を与えます。
  科学的実験調査によっても、穀物繊維が大量にありダイエットに最適で、ビタミンB1、B2の含有量が多く、ビタミンピャルチンによって血管の弾力性を与え、血圧をコントロールし、脳溢血を予防する役目をはたすことなどが立証されております。
 しかし、そばに含まれる優れた栄養物も水に溶けやすいため、そばを食したあとには「そば湯」を味わい呑むことがとりわけ大切です。
 春夏秋冬、蕎麦に剥かない季節はなく、毎日食しても飽きのこない、魅力溢れる食べ物です。
 これほど老いも若きも万人に愛される食べ物というのも珍しいでしょう。

 


..fassade of yabuhan store

..fassade of yabuhan store

.. kuratomae sheet

.. kuratomae sheet

.. kuratomae sheet

.. kuratomae sheet