This was an honor to watch . The efficiency , the speed , the FOLD. Chef can see with his eyes how thick the dough is. Fanning out the cut noodles with a Mozart flare for perfect, Carefully dancing off the flour in a soft ballet. Fantastic. The pride in delivery, the gratitude in consumption . Thank you Chef Ozeki and Mr Sakamoto .
Thank you Sean for shooting this video and Noriko for editing it. Soba noodle is traditional Japanese food for health and longevity. soba chef Shuji Ozeki
This was wonderful. I've been looking at my Buckwheat flour for weeks. Now I know what to do with it. This is totally organic and so healthy. Thank you so much, Chef.
Chef Ozeki is an amazing professional. Beautiful to watch him made the noodles. Thank you for posting this video. If only everything we all did in life was done so well! What a different world we would live in.
One of the best when making soba, very agile, fast, great technique, not too fussy. He gets it done! Even has a bit of an Aussie accent! Well done Chef
Just tried to make my first soba noodles based on your recipe. They are absolutely gorgeous!! thx so much for sharing this recipe. Those are the best noddles I have ever had.
If I could I would move next door and eat there everyday. It's beginning to become a lost art in taking pride in what you do. This guy really enjoys what he does :)
I find that even the dried soba noodles, so readily available in Asian food stores, are a delightful, low-calorie addition to salads and lighter broths. The 'fullness (happiness)-to-calorie' ratio is very good, making a simple lunch a meal, and losing a few pounds a little easier.
Amazing! Thank you chef for demonstration and Sean for video taking. Today I have tried making my own Soba noodles and they were great. Of course I was not able to prepare the noodles as good as shown.
This was a such a pleasure to watch! Thank-you for making this :) It really makes me wish I was eating handmade soba noodles, so much so, I'm quite sure I will have to make some (since now I know how).
Very nice. The Chef speaks english very well. I sometims put boild soba hot water in to soba sauce. So I can put the soba in to sauce deeply. Soba sauce is very thick to me. But Japanese professional soba eater does not take much soba sauce for soba. With little sauce means EDOKKO. Edokko means born in Tokyo people like New yorker or Parisian of Paris.
@apownage that's actually the only reason why I still didn't make soba yet. I don't know how to flatten the dough THAT large in a standard european kitchen!!
Australia is sort of in the same name neighborhood geographically. I find it pretty common to see Japanese and Korean people speaking English with an Aussie accent.
@Dejan187 Yes.. you can use 100% buckwheat flour but if you use little plain flour then it will be easier to make the dought. but originaly it will only be 100% buckwheat flour but sometimes the chef use little plain flour to make it easier to chape to dought
Wow, he's a master w/ noodles! What a kind and generous thing for Chef Ozeki to share his recipe and show us how to make it. Does anyone know what gluten free and low glycemic index flour can replace wheat flour and keep the soba noodles a similar consistency as the original recipe (sorghum, quinoa, or maybe something else besides flour?)? I've seen a 100% buckwheat noodle recipe, but the noodles seemed to fall apart easily and seem to need something to make it elastic. Would guar gum or maybe baking powder work and how much? TIA.
+Ann N The reason they put in a little wheat flour is *for* the gluten. I think people do make it with just pure buckwheat flour, but the dough is really hard to work with.
bit late to the party for this question, but it can be made with pure buckwheat, it just becomes a bit of a beast to work with. if you're looking for something gluten-like without being gluten, I would suggest replacing part of the water with egg white to help as a secondary protein matrix. (gelatin can also possibly be used) you'd have to experiment, as your mileage might vary, but I've used egg white/gelatin in other gluten free recipes where I needed a bit of a glutenous quality for texture. gluten is really just a protein framework (as far as the mechanics of how it behaves structurally) so it's reasonable to assume one could use a different protein framework to stand in. in this case, one egg white is about 30 (29.5) ml. so if you figure that standard AP flour has about 10% protein, you could figure that as 20 grams (from the 200 grams ap flour he adds) so, in this recipe, go ahead and go with 1kg buckwheat flour, each egg white has about 3.6g protein, so you'd need a grand total of 6 egg whites, (that'll net you just over your 20 grams of protein), and at 30 grams per egg white, you'd reduce your water from 500ml to 320ml, and the other 180ml would come from the water in the egg whites, and you should be able to proceed as normal. I'd suggest, however, starting with a half or even quarter batch of the dough.
This man is a prime example of talent and precision.
This was an honor to watch . The efficiency , the speed , the FOLD. Chef can see with his eyes how thick the dough is. Fanning out the cut noodles with a Mozart flare for perfect, Carefully dancing off the flour in a soft ballet. Fantastic. The pride in delivery, the gratitude in consumption . Thank you Chef Ozeki and Mr Sakamoto .
Eve Ridgley I really like your writing style.
Thank you Sean for shooting this video and Noriko for editing it.
Soba noodle is traditional Japanese food for health and longevity.
soba chef Shuji Ozeki
Due to the pandemic, I offer online cooking classes. My new website: www.ozekicookingschool.com
This was wonderful. I've been looking at my Buckwheat flour for weeks. Now I know what to do with it. This is totally organic and so healthy. Thank you so much, Chef.
Chef Ozeki is an amazing professional. Beautiful to watch him made the noodles. Thank you for posting this video. If only everything we all did in life was done so well! What a different world we would live in.
One of the best when making soba, very agile, fast, great technique, not too fussy. He gets it done! Even has a bit of an Aussie accent! Well done Chef
I think that's beautiful the way he made the soba noodles from scratch
Wow! My husband and I loved watching this video, thank you ever so much for sharing! I hope to try your recipe soon! We loved the chef, amazing :) :)
Ive never been more impressed. What an art you have.
I am so impressed right now. This chef is awesome!
This chef has pure skill. Wow.
I really love those japanese names.
And the food is also incredible.
Just tried to make my first soba noodles based on your recipe. They are absolutely gorgeous!! thx so much for sharing this recipe. Those are the best noddles I have ever had.
If I could I would move next door and eat there everyday. It's beginning to become a lost art in taking pride in what you do. This guy really enjoys what he does :)
I find that even the dried soba noodles, so readily available in Asian food stores, are a delightful, low-calorie addition to salads and lighter broths. The 'fullness (happiness)-to-calorie' ratio is very good, making a simple lunch a meal, and losing a few pounds a little easier.
Very talented chef & informative video! Great find.
I can feel your very passion on the way you make soba noodle. Very beautiful!
Wow, the process is so awesome that actually makes you wanna eat it
Amazing!
Thank you chef for demonstration and Sean for video taking.
Today I have tried making my own Soba noodles and they were great.
Of course I was not able to prepare the noodles as good as shown.
I also love it, and I am making soba.（＾＾）
Soba noodles look so fun to make, i'm going to give it a try one day!
Beautiful, so elegant yet simple!
i've tried to make noodles twice. they never looked like this. JEALOUS.
I want to move to wherever he is so I can take classes. Very easy to understand. Going to try my hand at making the noodles very soon!! Thanks!
Great Chef and speaks English so well.
Thank you Chef Shuji! I will be making these.
Great video. Very informative and easy to understand. Soba Master!
Thank you, both chef Shuji Ozeki and to you, for sharing!
it takes approximately 3 years to master how to make soba noodles! alot of respect!
This is not even cooking. This is art! Art I tell you! :O
So talented, thank you for sharing your skill with us.
This man has sooo much knowledge ~~~
this was fun to watch and made me hungry at the same time
What a nice chef. Looks like a great person.
So efficient! No wasted movements
The skills. You know a dough is excellent when it looks like a sheet of fabric. I will try this even though my skills are no where near there.
Thanks Ozeki-san and thanks for uploading this video!!! I have always been wanted to make soba by myself, great video! :)
I am going to try making this today & keeping my fingers crossed. This was a sheer genius ..
amazing skill. and explains it very well!
This was a such a pleasure to watch! Thank-you for making this :)
It really makes me wish I was eating handmade soba noodles, so much so, I'm quite sure I will have to make some (since now I know how).
A true master.
Really amazing, what skills and precision.
Such skillfull chef and willing to share his receipe. Many thanks cheif Shuji Ozeki.
Why is there no receipe for hand pulled chinese noodles?
The man is an artist. I can't tell you what a mess I made trying this! But I'm not giving up!
Practise makes perfect...please do it again and invite me over to taste.
Wow, really good English I'm impressed.
This guy is as pro as it gets.
That was very interesting. Thank you for posting this.
He's world class chef:)
It's entertaining just to watch him make these. ^^
I like the cutting part of it!
Great looking noodles, & great Aussie accent too!
so good. it look so simple and wow. love to watch this video.
Thank you master chef I will make them in Australia.
very nice chef and good recipe, want to try it...thank you
clear clear clear... big like and big bravo....
This is the best Japanese English dub I have ever seen.
Clearly he is the Master
This guy's accent is awesome.
He looks really skilled xD
What a passionate old man :)
Very nice. The Chef speaks english very well. I sometims put boild soba hot water in to soba sauce. So I can put the soba in to sauce deeply. Soba sauce is very thick to me.
But Japanese professional soba eater does not take much soba sauce for soba. With little sauce means EDOKKO. Edokko means born in Tokyo people like New yorker or Parisian of Paris.
Thank you Sir :) I learned so much about technique. Thank you.
Watching this because of chapter 208 of Shokugeki no soma haha
Mark Bai me too...
same here!
I made these and they are soo good
It's 11:30PM and I am craving for this right now. I haven't even tried it before. :(
+Dale Dausin just made it. #worth
That was fantastic, your video was very clear and your skill was fantastic, this is what food is all about, thank you!
That was so fun to watch
master at work
Awesome stuff! Gotta try this at some point :)
ARIGATOU GOZAIMASU!
I hope I can visit this school in the near future!
That guy is skilled
This guys voice must be a mix of Japanese and British.
You mean Australian?!
Lovely video. Thank you for your instructions. Beautiful atmosphere there :-)
So inspiring,. thanks for sharing. I'm going totry the gluten free version ^ - ^
this is great..his English is really good..sounds kinda like an Aussie
great video! most enjoyable!
Soba is amazing
@apownage that's actually the only reason why I still didn't make soba yet. I don't know how to flatten the dough THAT large in a standard european kitchen!!
Australia is sort of in the same name neighborhood geographically. I find it pretty common to see Japanese and Korean people speaking English with an Aussie accent.
This is so awesome! Japanese people are far more culturally advanced that us Americans, that's for sure.
Thank you Chef. I hope i can find buckwheat flour here,
my right ear enjoyed this
I love soba
I also love it, and I am making soba.
WOW your English is AWESOME
Great video
really good well done
Most excellent
@Dejan187 Yes.. you can use 100% buckwheat flour but if you use little plain flour then it will be easier to make the dought. but originaly it will only be 100% buckwheat flour but sometimes the chef use little plain flour to make it easier to chape to dought
Yep.. he used to teach Aikido in Sydney.
Wow, he's a master w/ noodles! What a kind and generous thing for Chef Ozeki to share his recipe and show us how to make it.
Does anyone know what gluten free and low glycemic index flour can replace wheat flour and keep the soba noodles a similar consistency as the original recipe (sorghum, quinoa, or maybe something else besides flour?)? I've seen a 100% buckwheat noodle recipe, but the noodles seemed to fall apart easily and seem to need something to make it elastic. Would guar gum or maybe baking powder work and how much? TIA.
+Ann N The reason they put in a little wheat flour is *for* the gluten. I think people do make it with just pure buckwheat flour, but the dough is really hard to work with.
bit late to the party for this question, but it can be made with pure buckwheat, it just becomes a bit of a beast to work with. if you're looking for something gluten-like without being gluten, I would suggest replacing part of the water with egg white to help as a secondary protein matrix. (gelatin can also possibly be used) you'd have to experiment, as your mileage might vary, but I've used egg white/gelatin in other gluten free recipes where I needed a bit of a glutenous quality for texture. gluten is really just a protein framework (as far as the mechanics of how it behaves structurally) so it's reasonable to assume one could use a different protein framework to stand in.
in this case, one egg white is about 30 (29.5) ml. so if you figure that standard AP flour has about 10% protein, you could figure that as 20 grams (from the 200 grams ap flour he adds) so, in this recipe, go ahead and go with 1kg buckwheat flour, each egg white has about 3.6g protein, so you'd need a grand total of 6 egg whites, (that'll net you just over your 20 grams of protein), and at 30 grams per egg white, you'd reduce your water from 500ml to 320ml, and the other 180ml would come from the water in the egg whites, and you should be able to proceed as normal. I'd suggest, however, starting with a half or even quarter batch of the dough.
Skills beyond Skills😼.
Maestrooooo....!!! guru...!!!!
Super cool!
Yes, and no. Well, now, yes I totally agree with you. They are more advanced. :)
Thanks for the video. I try to become a hobby soba noodle master 8)
Very good. Thank you!
amazing!
@MegaEllerman no way he's definitely lived in australia for +10 years with an accent like that
Thanks for sharing!
what a legend
Every time I slurp the noodles it just hitmy face and fly up into my glasses. haha