# How a Michelin Soba Master Makes Soba Noodles Source: https://www.youtube.com/watch?v=oKj1tKTHkqY Recap page: https://rapidrecap.app/video/oKj1tKTHkqY Generated: 2026-03-01T20:33:58.98+00:00 --- ## Quick Overview Chef Manabu creates world-class soba noodles at Muku in New York, detailing the entire process from sourcing 100% buckwheat flour imported from Yamagata, Japan, to the precise kneading, rolling, cutting with a 20-year-old family knife, and preparing the accompanying dipping sauce (kaeshi and dashi), culminating in an exceptional dining experience that earned the restaurant a Michelin star in just two months. **Key Points:** - Chef Manabu of Muku earned a Michelin star in NYC in just two months for his artisanal soba. - The soba dough uses 80% imported buckwheat flour from Yamagata, Japan, mixed with 20% AP flour, requiring a specific water percentage adjustment based on whether the buckwheat is new (57%) or old (47%). - The dough is kneaded using the traditional Japanese pottery technique called Kiku-neri to remove air bubbles and achieve a bouncy texture. - The dough is rolled out to 1.5 meters thick using traditional wooden rollers, ensuring no dough is wasted by rolling it into a square shape. - The soba is cut using a 20-year-old, heavy, inherited soba-kiri knife, which relies on its weight rather than excessive force. - The dipping sauce (tsuyu) is made by combining a kaeshi (a seasoned soy sauce base made with dried sardines, bonito, shiitake mushrooms, and Japanese sugar) and dashi (made from Rishiri kombu steeped at 60 degrees for over an hour). - The recommended way to eat the cold soba (zaru soba) involves three steps: tasting the noodles alone, then with the sauce, and finally adding grated wasabi and green onions to the sauce. ![Screenshot at 00:06: A news clipping highlights Muku's achievement of earning the fastest Michelin Star in NYC history in just two months, setting the context for the high standards demonstrated in the soba-making process.](https://ss.rapidrecap.app/screens/oKj1tKTHkqY/00-00-06.jpg) **Context:** The video follows the process of making artisanal soba noodles at Muku, a highly acclaimed Japanese restaurant in New York City, helmed by Executive Chef Manabu. The chef, who is self-taught and has been making soba for 20 years, explains the meticulous, step-by-step traditional methods passed down through his family, emphasizing ingredient quality and precise technique to achieve the best flavor and texture, which contributed to the restaurant earning a Michelin star rapidly. ## Detailed Analysis The video documents the comprehensive process of creating high-quality soba noodles at Chef Manabu's Michelin-starred restaurant, Muku, in New York. The process begins with sourcing premium ingredients, specifically buckwheat flour imported from Yamagata, Japan. The dough recipe dictates an 80% buckwheat to 20% AP flour ratio, but the water percentage must be dynamically adjusted (57% for new buckwheat, 47% for old) based on the flour's current state. The dough is mixed using the Mizo-mawashi technique, followed by kneading with the Kiku-neri technique, a traditional pottery method used to eliminate air pockets and create a desirable bounce. After resting, the dough is rolled out into a large, thin sheet (1.5 meters thick) using long wooden rollers to maximize yield. The dough is then meticulously cut into noodles using a heavy, 20-year-old soba-kiri knife inherited from the chef's father. Simultaneously, the dipping sauce (tsuyu) is prepared, which involves making a kaeshi base (using dried sardines, dried bonito flakes aged over 3 months, dried shiitake mushrooms, and slow-crystallizing Japanese sugar) and a dashi stock (made from Rishiri kombu steeped in water at 60 degrees for over an hour). These components are combined to form the final dipping sauce. The noodles are cooked quickly (about 1 minute) and immediately rinsed in ice water to stop the cooking and prevent sticking. The video concludes by demonstrating the three-step method for eating the cold soba: first tasting the noodles alone, second dipping them in the sauce, and finally enjoying them with the freshly grated wasabi and green onions. ### Soba Noodle Preparation - Sourcing 80% imported Yamagata buckwheat flour - Mixing dough using Mizo-mawashi and Kiku-neri techniques for texture - Rolling dough to 1.5 meters thick without waste - Cutting noodles with an inherited 20-year-old soba-kiri knife ### Dipping Sauce (Tsuyu) Components - Kaeshi made from dried sardines, bonito flakes (aged over 3 months), dried shiitake, and Japanese sugar - Dashi made from Rishiri kombu steeped at 60 degrees for over an hour - Sake and Mirin added to the kaeshi/dashi base ### Cooking and Serving - Noodles cooked for exactly 1 minute and rinsed in ice water to maintain texture - Final plating involves serving cold soba on a leaf-shaped plate with the dipping sauce and fresh condiments (wasabi, green onions) ### Eating Method - A three-step process is demonstrated: 1. Eat noodles alone, 2. Eat with sauce, 3. Eat with sauce, wasabi, and green onions, emphasizing appreciating the noodle's natural flavor first ![Screenshot at 00:00: Chef Manabu demonstrates tasting the finished soba noodles, pulling them high from the dipping sauce.](https://ss.rapidrecap.app/screens/oKj1tKTHkqY/00-00-00.jpg) ![Screenshot at 00:03: Chef Manabu proudly displays a tray of freshly made, uncooked soba noodles in the kitchen.](https://ss.rapidrecap.app/screens/oKj1tKTHkqY/00-00-03.jpg) ![Screenshot at 01:37: The process of making the dough begins with sifting 1kg of buckwheat flour into a large metal bowl \(Step 2\).](https://ss.rapidrecap.app/screens/oKj1tKTHkqY/00-01-37.jpg) ![Screenshot at 04:43: Chef Manabu uses the large, heavy soba-kiri knife, inherited from his father, to slice the rolled dough into noodles.](https://ss.rapidrecap.app/screens/oKj1tKTHkqY/00-04-43.jpg) ![Screenshot at 09:06: Chef Manabu carefully portions the finished soba noodles onto traditional, leaf-shaped serving plates.](https://ss.rapidrecap.app/screens/oKj1tKTHkqY/00-09-06.jpg)