Juwari-soba AZUMA's particular 3 points
～ Through the perfect self flour milling method ～
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The perfect self-flour milling powder of 100% buckwheat flour
We have a soba studio (flour milling room) and grind buckwheat flour of complete self flour milling to powder. We are directly purchasing buckwheat flour raw materials, from our business partner at Horokanai in Hokkaido, in the state of "gen-soba" at directly. As soon as "gen-soba" is delivered, we start a flour milling process in our soba studio on the day.
Firstly we perform a process of the polishing, and we remove soil or an alien substance attaching to "Gen-soba" a neatly. We polish up one one drop with a brush next. And we sort the pebble of the field of the "Gen-soba" which we polished in a plane without exclusive stone and remove it. And we let the treated shiny "Gen-soba" idle in the storage of exclusive low temperature safekeeping.
We measure the required amount, and we sort the "Gen-soba" which we let idle to eight kinds of size with the "gen-soba" sorter. We remove buckwheat chaff with a "gen-soba" ecdysis machine by doing so it. However, the last process removes the husk of the side by the manual labor of the craftsman carefully and sorts it only in a fruit of the soba because the unshelled "gen-soba" that it was not made self-renewal which is slightly left may exist. We grind the fruit of the side in the stone mill of the super low turn afterwards. The reason to grind to powder by a super low turn is to do it in a state of the stress-free near without giving you heat by the process of the pickpocket killing near. In our store, it becomes the buckwheat flour of the complete self flour milling after such a process. In addition, as for the mortar of our store, conventional; grind it, and, in addition to a process, take original setting to crush it in fines more. Because the fines which I ground in this way are cut more, our buckwheat flour is fragrant, and over the throat; nodogoshi is finished fantastically. I do not cut down on the freshness, and we handle "gen-soba" , and this is because it hangs time slowly, and we processes it.
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About making “juwari-soba”
"Soba" offering in our store is 100% soba (100% of buckwheat flour). When we cook soba, we do not use a filler at all. We hold a soba studio and can make the buckwheat flour which kept a constant fluid volume from a stage of the flour milling simply because it is complete self flour milling.
We make those buckwheat flour with an expert soba-making technology quickly.
Because deterioration begins at the moment when added water as for the soba, it is necessary to always make soba rhythmically skillfully; more and more. The reason why our store is particular about complete self flour milling is because the freshness and a fluid volume of the buckwheat flour have a big influence on the quality of finish of the soba. After having cooked soba, soba in itself shortens, and I hit the side of a fluid volume and the craftsman of the original buckwheat flour, and the soba which I can cut into short pieces is caused by the technical good or bad.
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The reason why we purchase the raw materials from Hokkaido
Horokanai town located in Japanese Hokkaido is the straight production center where the planted area, the amount of production of the side is number one in Japan together. The reason why soba of "horokanai" is delicious is as follows. When there is a heat and cold difference, and fog is generated, and the fruit by the best is cultivated in a low area of the humidity, it is said that delicious soba is completed. As for the summer climate of horokanai-cho, temperature falls down to around 15 degrees in the daytime at night even on a day to spend 30 degrees, and there is much outbreak of the morning haze, and there is the humidity in climatic condition to be low through one year, and it may be said that it is an area therefore most suitable for the making of side.
The fact of buckwheat growing up under such favorable conditions of weather will take time, slowly ripe, flavorful, and rich in sweetness. The reason why we choose buckwheat noodles is to confirm that it is the soba grown by making the best use of the difference of the peculiar temperature of Hokkaido in this way Horokanai.
In addition, it is an ingredient called "the amylose" that is necessary to give a texture and flavor peculiar to a side, taste. According to the Buckwheat research data, when the content of the amylose contained in the buckwheat is more than 20%, it is said that it becomes a good, chewy delicious noodle of texture. It has been published that there are more than 25% of the amylose contained in the Horokanai production of Hokkaido.
Also, with respect to this content, because the protein, such as lipid is also blended well, it is also characteristic that there is a texture and flavor that is chewy. It can be said that the Horokanai production buckwheat noodles in Hokkaido is a high level of the texture, the flavor, and the quality.
Basic knowledge of soba
The soba which is good for health. We can expect an effect of the efficacy by eating soba. For example, it is restraint of the high blood pressure, the arteriosclerotic prevention, and fair skin effect.
The soba includes the highest quality vegetable protein in cereals. Because a particle is small as for the starch which is a chief ingredient of the soba, it is easy to be boiled, and the digestion is good. The vitamins included in the soba include B1, a lot of B2, and the nicotinic acid is included, too.
In addition, Soba contains abundant calcium, sodium, phosphorus, minerals including iron to soba, too. "Rutin" which is kind of vitamins is famous by being included in soba. Because it has a function to make capillary vessels strong, it helps the arteriosclerotic prevention if we eat it habitually. In addition, It prevents various lifestyle-related diseases because it controls our internal activity oxidation because it provides strong antioxidation and prevents the aging of our skin and cell and accumulation of fatigue.
Without the best ingredients, the best buckwheat noodles can not be provided...
it is the Mott of Soba Azuma to stick to the ingredients. We have a self-supporting vegetable garden, and we offer ingredients from vegetables and reliable growers who are raised carefully in organic natural farming.
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Dried bonito
Soba soup is to taste the flavor of buckwheat noodles. The Bonito is the most obsessed with the raw materials. We use the Makurazaki of Kagoshima Prefecture, which boasts a special shape, color and flavor. b By using this bonito abundantly, we make the "soba soup of the specialty" which enhances the flavor of soba. In addition, in order to taste the original aroma and flavor of freshly bonito, bonito for the "bonito Rice" and the topping of our store is a product of the boast to offer you the bonito after you have ordered.
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Duck
This is the world's best fleshy Japan, and we use the finest duck meat from Kyoto Yamashiro.
It is the food culture of Kyoto which is understood in 1200, and it is "safe, safety" and "delicious" the highest quality duck meat brought up by the water of Kyoto. In our store, it is not seen in the famous duck dishes; "duck and the buckwheat noodles" and "duck-nan", but also to get to know the taste of the duck, we offer seasonal vegetables and grilled duck meat.
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Soba sprouts
Soba or history is the "Bud of Soba" of the soft Futaba just sprouting.
The nutrient value is high, and a typical organic ingredient "Le chin" of the buckwheat is abundant, and it is a vegetable with excellent balance of the vitamin and the mineral. In our store, we thoroughly improve the soil, temperature and humidity management in the plastic greenhouse of the kitchen garden, and cultivate "soba or said" of the best state throughout the year.
Every morning, we offer a carefully picked soba or history.
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Toasted seaweed
"Edomae Nori", also known as "authentic nori", is used to taste the fragrance, "Asakusa" of the highest quality products.
"Asakusa" of Edo Specialities cultured in the Sumida River basin in Edo period.
We also offer a set of "Asakusa and buckwheat" that can taste the original aroma and flavor of the "Hanamaki soba" and Asakusa, which used the luxury of one large-sized Asakusa of the exquisite incense.
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Herring
We use the herring of Rishiri in Hokkaido.
Rishiri Island (Rishiri) is a nearly circular island that floats in the northern part of Hokkaido and the Sea of Japan.
I offer it in a state boiled for a long time with a special sauce.
A whole boiled herring is also served as the "Hot or Cold Nishin-Soba" and single item.
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Yam
I am using the yam which grew up in the fertile large ground in Hokkaido Tokachi.
Tokachi, located in the southeastern part of Hokkaido, is a vast land called Tokachi Plain, and is one of Hokkaido's agricultural zones, mainly in Obihiro city. Yam is well into the nourishing tonic effect.The buckwheat noodles and nutritious yam with excellent vitamins and mineral balance are served as "Yamakake-Soba" and "Tororo-Gohan".
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Codiments
We think that it is a spice to play the role which enhances the taste of soba more in our store. Because we are particular about the fragrance of the soba which we offer, wasabi has selected two types according to the Four seasons of Japan. One is from Hokkaido "The Yama Wasabi" and second is "The natural wasabi" of Shizuoka Prefecture.
The leek as the spice is white onion. The Sansho is made by 100% self-milling and offers high-aroma Hida-Sansho. Hida-Sansho is grown in the back Hida region of Gifu Prefecture, which has been blessed with mountains, soil and water since ancient times.
It is an excellent sansho with strong fragrance.
～Beauty dishes for meals～
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We want to pursue the beauty of food and the beauty of it...
At the store, we produce a vessel with excellent balance and functionality for cooking. Serve what we do to the dishes is important.
Especially, we want to express "the heart of the hospitality" through the vessel when you enjoy our dishes, and are making it with such a desire.
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Design Beauty and functionality of the vessel
We think that the vessel which can make the characteristic of the dish conscious is a wonderful vessel.
We also pursue the functionality of the serve, and we want to continue to create a vessel that will be more love it as we use it more.
It was developed for the buckwheat noodles, a vessel named "Yukirisara" (The design registered in the Japan country) is excellent in functionality and design.
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Color Beauty for the vessel
By thinking about the characteristics of each material (color, shape, and quantity), we decide whether we are able to serve the dish and the dish beautifully.
In particular, human vision is considered to have a profound effect on the palate.
We also focus on the balance of the dish and the vessel ( we stick to the margin and the hue when we serve a dish.)
For example, in the case of serve cooking in a black bowl, we are sticking to the glaze to finish it in a bowl of jet black with a deep luster by considering the contrast and making it.
We want to express the color beauty of the dish and the vessel by the colors of an emotional vessel.