Breakfast on Day Two
Buckwheat noodles - SOBA - making with Mr. Hirose and Kazy.
The kneading phase is almost done.
The stretched dough needs to be 1.3mm thick, exactly. 1.5mm is considered to be too thick by the masters.
Hand forged Soba Noodle knife with shark skin handle cover
Kiara cutting the noodles in 3mm strips off the folded dough
Everybody is going for the freshly boiled soba noodles as they come onto the lunch table.
Michiko (76) and Nui (75) from the village are demonstrating the rice straw activity: making chop stick rests - HASHIOKI
The final products: rice straw chop stick rests
Bamboo forest and rice field in the winter
Snow shoe experience - having a go on the snow-covered fields around the farm house.
Special Dinner tonight: NABE - Japanese Hot Pot
Kazy puts up a special treat for us: venison which he hunted this winter season. He cuts up the deer meat into thin slices. He also serves its fried heart and boar liver.
The mushrooms, pork slices, fish cakes, raw chicken meat balls, udon noodles and all the vegetables are boiled in a seaweed stock broth.
We are feasting, chatting, balancing slippery noodles on chop sticks, comparing
kangaroo to deer, enjoying the meal and each others company in this warm and wonderful environment created by
Lumi & Kazy and his team.
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