令和6年能登半島地震の御見舞と早い復興を願います。 私は趣味としてDIYを楽しんでいて小さな物から大きな物まで修理したり作成したりしています。 (写真:梅津正道隊員撮影)We would like to express our condolences to the Noto Peninsula Earthquake of 2020 and wish for a speedy recovery. I enjoy DIY as a hobby, repairing and creating things from small to large items. (Photo: Photographed by Masamichi Umezu)
Recently, I started making 100 percent soba noodles. I think it’s 100% more delicious. Her wife’s evaluation is also good, so I would like to give it a 100% rating.
I tried the handmade soba introductory course. This is the first day of a total of 4 sessions. I made 500 grams of 2-8 soba noodles. My back hurts because I’m not used to it. After finishing the cooking, I learned how to boil it and tasted it. I took home what I made and ate it right away at home. The soba noodles you make yourself are very delicious.
(5.15)
2回目の講習に行きました。雰囲気が少し分った気がします。
I went to the second course. I feel like I understand the atmosphere a little bit.
This is my third class. At the beginning of class, it’s time to watch O-sensei’s sample moves and steal techniques. It looks amazing when you look at it, but when you put it into practice, it falls apart. We add water to make it the perfect softness (water turning), but if you add too much water, you won’t be able to get it back to its original state, so you have to be very careful and it takes too much time. This water turning seems to be the key point (key to success). This time, all seven tables were occupied and the place was very lively.
Today is the final day of the introductory course. In the end I hit 750 grams. Graduation anyway? It’s over. In the future, I would like to try making it myself since I already have the buckwheat flour and tools (often given to me).
The lesson time is one and a half hours. The dish I made was chicken with sweet and sour sauce. I wanted to try out a few things before deciding which class to attend, but since I learned how to measure spoons, I knew how to read various recipes, so I started watching YouTube and felt like I could figure things out.
I prepared miso. I make it using chickpeas that I boiled in the morning.
煮た豆をビニール袋に入れて潰します。豆の形が無くなるまで手のひらと指で潰します。
Place the boiled beans in a plastic bag and crush them. Crush the beans with your palms and fingers until there are no bean shapes left.
潰す作業と並行して麹と塩をミックスして、塩麴を作ります。
その塩麴と潰した豆を練り合わせて
Mix the salt koji with the crushed beans and put it in a container to complete the preparation.
容器に入れれば仕込み完了です。
冷暗所で半年熟成させます。自分で作った味噌は美味しいですよ。出来上がりが楽しみです。
今回は2回目の仕込みでした。一回目(去年)の味噌も現在美味しいく頂いてます。
Let it mature for half a year in a cool, dark place. The miso you make yourself is delicious. I’m looking forward to seeing it completed. This was my second time preparing it. The miso I tried for the first time (last year) is still delicious.