Matcha noodles! Well, why wouldn’t you make them? You surely want to try them. I had the good fortune of eating superb matcha soba when I was in Kyoto last year, and they pop up from my memory to say hi frequently. Sure, you can buy green tea / matcha noodles in speciality shops here, and they are decent, but they are not a patch on the real thing. Of course. But, then you hear that it takes 3 years to learn soba making, 32 years to perfect it (!) and that it is very tricky. But you know what, you still really want to give it a go. Right?
Let us get down to the details. There are two things that we need to think about here. Soba and matcha. Soba means buckwheat or buckwheat noodle in Japanese. Buckwheat isn’t actually a grain, it is a seed that is grain like, and is not related in anyway to grass, it is actually closely related to rhubarb and sorrel (both very characterful plants, as is buckwheat). It has no gluten, so it takes skill and knowledge, the kind of knowledge that lives in your muscles and your palms, after years of getting to understand soba dough, to get the buckwheat to combine so elegantly with water to form noodles. Not just any old noodles but noodles that you would get on a train across town for, maybe even to another city, maybe even on a plane to Japan.