A Day Making Some of the World’s Most Difficult Soba Noodles | On The Line | Bon Appétit

Apr 19, 2024

I am so Master for 25 years that uzuki restaurant is so special because in the restaurant I made 100%

noodles

every day by hand. It is very

difficult

to do it because there is usually no gluten or glue, so the restaurant uses wheat flour with 20% gluten because the technique is very

difficult

Meditation scale The

most

important secret key to do this technique so that my finger can see The inside of the call has prevention of many diseases so I can't stop researching to share that is my life walking Hello my name is Shu Kotani this is my uzuki restaurant please follow me this is a cafeteria this is our waiting room this is our restaurant this design is inspired by the 19th century Green Point creek mixed with traditional Japanese restaurant SOA our concept was like a meditation place Not just restaurant let's start let's go so now it's 10:00 a.m. m. before

making

SOA

noodles

, I have to make the dark brother, this dark bone and the chicken bone prepared yesterday.

This dish is our signature dark SOA shio and SOA umio that we are cooking for all three types of duck. Chinese pecking duck. Japanese. roast duck and comfortable French duck, this is also duck bone mixed with chicken bone, only the dark bone will be more irony than chicken bone, there is more balance with chicken bone, so I added water and then my oven convection is ready at the perfect temperature, I don't want to mix it with another garnish during the 6 hours because it changes color for the simple flavor of the whole bone. Umami flavor is exposure.

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a day making some of the world s most difficult soba noodles on the line bon app tit...

The temperature I said set for 208 Haen Heights 6 hours is still cooking low and slow. I don't want a strong boil because The taste becomes more ironic: the dark brother is combined with Dashi from these ingredients. This is all I want to verify for Brother Umami's portfolio. I'm using four types of singing and with a premium combo it grinds all the ingredients for darkness. sh SOA just two tablespoons and then mix to complete our dark brother, so I want to check the balance with it before I grind it. Some seasons are saltier. Some seasons are more bitter, so I have to check and control, so I want to sharpen the knife because today.

Big Tuna is coming from Japan, so I need to sharpen the knife before it arrives. This is a Yanagi knife that I am using to cut fish. The Japanese knife has only one side that I am using for the 20 years and a little bit of water and then I sharpen like this. This is a very fine quarter angle coin. I make sure that for the test it cuts like this. This is a cleaning tool and finally I check that the edge is ready. This is a vegetable knife. An usuba knife for the Japanese chef who uses a lot for a long time. vegetable I need to be very direct for the long Dyon Ladish.

I'm checking that each Edge can be easily controlled like a paper object. Okay, ready to use. Now it's time to make SOA noodles. Now I want to go to the meditation room. a meditation space to prepare tea before starting. This is a CH container inside the carbon after the water. the technique is very difficult the matcha ceremony is easy to melt in water this taste suddenly makes the meditation very fast take a deep breath now ready to make noodles SOA come on this is a necessity B we call it Kachi urushi coating very special urushi it is a protection for bacteria, this is what I am using for more than 10 years, this is a real Japanese Chef Cod from Samui, it looks like a denim, very flexible to movement, this is a very simple material and then this is the

most

important, this is the creation of the my spine becomes straight and then it is easier to move, this is a wheat b, I just grind stor mil and then I mix it with 4% for the matcha powder that I am

making

for 1 kilo of wheat flour that has 4%, goes to There are 40 g of quantity, so the noodles for cold dishes I use during the hours Delux Sashimi SOA and then Salon Ula and then uni iula SOA Delux Sashimi has seven types of seafood mat which makes them naturally bitter and then the seafood example for a sheing is sweet so that's getting a good balance so first it's H.

I'm using it for the shifter so the shifter of changes it is becoming finer, which means that it is easy to mix with water, since when it is gluten-free it is very difficult to absorb water, this is very important. The post filter process becomes very snow-like and then the Mata powder also moves, so after the change it is easy to absorb each part and now it starts mixing before adding water. My brain is now post-meditation, there's a lot of serotonin that comes from this later wheat. and matcha, this wheat grows in Lester New York Lester New York is a 6-hour drive from New York City.

The climate is very similar to that of Japan. The natural water comes from Canada's Finger Lake. This is 100% organic when this water is the Chal Binch filters water and then I have to mix quickly, so I start moving my body, and my brain is now empty, so I can see 300°. I can see in the background and um, so back up to my finger like I use and then my the old joint starts moving moving and then I close my eyes, just my sense I use for the nose and the finger. Heard, this is what people say is like a meditation zone, so now it's a very automatic movement.

It looks like a back dance thing. If you start opening your eyes and just focus on the surface, I can't feel 100%. This time I have to close my eyes. I can see more than usual. This is a Mizu Masashi process. Mizu is water. Masashi is like. Rolling over, this is Miz Masashi, so my brain is now very happy like it's alive, plus water. I call this movement the ocean wave. It seems that hitting each ball looks like an ocean and then it will change like a volcano. It's like a more dynamic movement. I can feel that it is very good now the door is ready I can feel that I can touch the texture it is similar to my ear so so I have to wait for the good moment now it is perfect to make one this is a cor cor it is a kneading process I want to see the inside deeper, so I have to extend two B, this is my technique, original technique, there used to be people who need one door, so my style is two doors extended, its texture becomes more amazing.

This is Tashi Tashi it's like an air or making air or air out air out all the door air like a ceramic air pocket outside like this this part is starting to break faster and faster I have to finish this is a back flower and then only the whiter central part this is a flat make, this is tenosi T is a hand, noi, it is a roll, it spreads more and more and then starts using a roller. This is a very heavy roller and it is also very limited because this Ood is very special, very straight.

Craftman is already dead, it means that all the people in the entire generation no longer exist. There is no more roller in Japan. This is the oldest tool in Japan. I am using for more than 20 years. Now I'm going to make s up to 1.5. mm if it stops it starts to break impossible to fix it because there is no glue, the time is very sensitive now it is 12: p.m. Fish that comes from Japan. I can not stop. I want to check the fish for more rolling and then start using a long rolling pin. This is a Maki ball.

Maki is a protection against humidity because the dough gets bigger and bigger. I need to wrap at the same time now we are making a square, so now it is very easy to break like a grass, this is like the power of a cat, the power of the cat is easier to control. I learned from MR oguchi, he passed away many years ago. I am a final student with him, he is a jior, he is an entrepreneur, he is an architect, he is a teacher, his energy has arrived. My shoulder is working together to continue researching because a long history has many nutrients, natural medicine.

I am researching for the prevention of many diseases now. is ready and just cut this process is a tatami tatami is a falling door tatami is so beautiful right, I am falling four times, I become like this, this is the K cutting guide board, so make flat, this is a name, this is a moisture keeper in this. box this is a SOA kitty boo SOA is a back with Kitty is a cut H is a knife so k boo 3 this material shark skin Shar skin because I am using long hours cutting

some

time four hours I keep cutting four hours so this grab for help, this costs over $2,000, this is cheap, I have a memory for the long years, so F my salary, it all goes to the, you know, $2,000 for a camera, yes, this is my passion.

I can't change, still 26 years old. work yes very strong Japanese material come on

some

time I'm cutting for a few hours non stop separate the noodles and then go straight to the box of this two two 2 3 hours then keep aging it's a much better texture so you can cook for the So light, but uzuki restaurant is always aging 2 3 hours. Next up is shredded tuna for the SOA Sashimi. This is the BL bluna. I can see? Oh, this is satle. He is a famous sushi chef in New York. He always finds good quality fish. us, so I want to check the taste and texture and then the smell and color, okay, thank you.

Oh, this is from Hokkaido, the university, this is for the uni ikasa and D Sashimi, so beautiful, cute, okay, okay, let's go to the fish. This is a h tuna, it comes from Japan. Tuna has three different parts, this blood part CH and then akami and the ring and then CH is also a fattier part, so let's try to take the blood CH part first so that it has more flavor. just iron this part it is better to cook the fillets now take the Lim part main part this is tastier this is a harami skin so it will be harder everything that goes to our food so it is not slow yes make a sushi block like this Sak is easy, so to prepare the sashimi, a Delux Sashimi SOA is two pieces, each of Delux Sashimi, so you have two parts and one part akami and mix it with one part CH, this It's enough for the order of 60 for the decided position of this block and then just cut straight and then the same as this size, half a finger, just go straight like this is aami.

I like akami more because it is more flavorful, you can taste like a more real tuna, the fatty part is more enjoyed because of the texture like this, okay Chef, can you keep this super? Okay, thanks now I'm making tofu soat, the tofu soat is with Dashi bro with Wasabi and scar. Very simple ingredients, but the process is very unique. Japanese tofu usually uses soy with nigari and then salt, but uzuki soat is a little different. I am using soy milk. I'm using huzu. This is a very healthy starch, more so than others. Furthermore, the price is 10 times.

The starch becomes softer and melts easily in mouse. It is made from a mixture of tubers like this. much healthy benefit more than potato starch corn starch tapioca starch this is the best starch in the

world

a little salt mix it and then a little sugar and then this is a sesame paste natural sesame paste this is a flavor more open which makes a rich taste Rich taste I am making this Toof twice a day, this one has to be heated to thicken because I use starch to get a good texture. I can't heat it directly.

I have to simmer. I'm making a double boiler like this. This is a Control the temperature little by little. I keep mixing like this until Ticky. This is a very sensitive flavor, so I can't heat it directly. The taste will become bitter. I have to cook for five minutes. Yes, it's getting thicker now, it's almost there and I'm finally there. mixing with the back with the seed this already boiled the mixture so good when it is making a nice texture like a quinoa and in the nagash so two layers become like this and then after airing it is now ready and then keep in the refrigerator for 1 hour is complete.

The next one is a grind with seeds for tomorrow, come on, this is a backrest with a seat in Japan, it has 11 types of character varieties, the backrest is New York, it has more than 50 types of backrests and then I am still researching which one backing with seeds. It is more exclusive than it is combined to improve the flavor. This is Stone M Grind and little by little too much is that it cannot be ground evenly. I'm looking for a finer grind like a meditation, something back with such a sour taste, not delicious for noodles. I am choosing for taste and texture the harvest season in October, this time now I have to research which one is delicious and then has potential in the future and then if the seed tastes good I save it for next time.

Three years ago, it was three times more expensive than normal, so I order more than $2,000 a month. Now it's already ground, so I save it for tomorrow. The taste is good, very fresh, it is now 4:00 p.m. m. I need to prepare for service, come on. I want to go make ceramics. Establish a second of meditation. The time before opening the pottery is the most important thing for me. I try to make arc ceramics. It is necessary to have high concentration and also at the same time. I can do a meditation, so the restaurant can't stop until 10: p.m. 11.00 pm.

I need more high concentration.I have been making this pottery for only 2 months. So far I make 90% ceramics myself, but I think this texture is very similar, so it's easy for me to control the cray almost at 5:00 pm. I finished this cake, so I went back to the kitchen to walk, so now it's time to press first to peel the penis, then I cut it for the Leed radish, now I grind like this Fresh wasabi for the sashimi, the Wasabi has to be fresh before. open, gotta grind, this is dark bro, it's already Le bro R, but my uzuki restaurant has a little more exposure.

The Umami flavor comes from this morning's Dashi okum, just two tablespoons and then mix to complete our Bross duck, it's now 5:00. p.m. so I change my shoes, this is a help for most of us. Focus on good service for dinner and now I'm going to go put the plug outside, which means open, this is a