July 5, 2017

San Tate Soba/三たてそば

San tate refers to three tates, hiki tate (just ground), uchi tate (just made (kneaded)), and yude tate (just boiled). San tate soba is said to be very tasty.
Yesterday, my father finished thrashing most of the buckwheat we harvested recently. He said he wanted to have soba for supper.
We ground some buckwheat grains into flour, using the R-440 coffee mill capable of making espresso grinds. (Like I said previously, the R-440 is available in two types.)
We got 340 g of buckwheat flour. As requested by my father, I added 80 g of wheat flour as tsunagi (binder).
そば粉が340 gできました。父の言う通り、つなぎとして小麦粉を80 g入れました。
I used my noodle maker.

My father said it was quite delicious. I thought it was just so-so. He said he would make soba by himself the next time. I wonder if he can keep kneading the dough for 20 minutes...


Fräulein Trude said...

I once learned better not to use freshly milled flour from the new harvest. For a much better taste the flour has to mature a few days. Once upon a time miller always mixed last harvest grains with fresh grains to get the best results in flavor and baking quality. Maybe with buckwheat it is the same? But I really don't know, buckwheat is not related to wheat.

Hiroyuki said...

Kiki: Thank for bringing up an interesting topic!
I did some googling and found some sites discussing maturing soba grains (not soba flour). One site even says that san tate soba is becoming a thing of the past.
Most sites agree that shin soba (newly harvested buckwheat) is the best in aroma, but suggest soba stored at low temperature is better in sweetnewss and other qualities.

Fräulein Trude said...

Nothing on german websites. Buckwheat has lots of entries about how healthy it is, gluten free and so on but absolutely nothing about flour quality.