I don't think soba is popular outside of Japan, at least not nearly as much as ramen is. So today I'd like to tell you all about the noodle, from how it's harvested, to how it's made, to how it's eaten. To do this, I traveled to Aizuwakamatsu, which is known as the "Samurai City" and is located in the prefecture of Fukushima. Thanks to Aizuwakamatsu for sponsoring this video samurai-city.jp/en/
Tani-san's restaurant guminokian.com/ and farmstay experience aizu-gt.jp/members/39-tanikuni.... Sorry, it's all in Japanese, but if you need help in English, Fukushima prefecture has an English Facebook page that can help you out / posts
Info Sources
- About buckwheat www.thekitchn.com/good-grains...
- Hachisoba vs. towari soba nihon-soba.jp/magazine/201803...
- If there's at least 30% buckwheat, it can be called soba www.eonet.ne.jp/~sobakiri/fram...
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Негізгі бет Making Soba: Japan's Everyday, Special Occasion Noodle
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