Japan · Noodle Making; Food and Drink Craft
Teuchi soba (手打ちそば); soba-uchi
Making soba noodles from buckwheat flour entirely by hand: sifting, mixing water into the flour (mizumawashi), kneading (neri, including 'chrysanthemum kneading'), rolling out with a long pin (nobashi), folding (tatami) and cutting with a heavy knife along a guide board (komaita). The cutter's rule is to make the width equal to the thickness. The practitioner adjusts water by feel to the day's temperature and humidity.
Risk level: Stable · Not listed. It belongs to the washoku culture inscribed in 2013; soba is not a named element.
Brewing soy sauce in large cedar barrels (kioke) that keep the brewery's microbial culture.
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Double-distillation of fermented Norman apple juice in copper pot stills, followed by oak barrel aging.
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