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 Aizu Wakamatsu, which is known as the "Samurai City" and is located in the prefecture of Fukushima. Tani-san's restaurant https://ift.tt/2StI185 and farmstay experience https://ift.tt/2tddUHd. 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 https://ift.tt/2MBjkTl Info Sources - About buckwheat https://ift.tt/2Qte4lZ - Hachisoba vs. towari soba https://ift.tt/2ruCkvo - If there's at least 30% buckwheat, it can be called soba https://ift.tt/2Q3eCA4 Video Gear I Use 📷 Camera: http://amzn.to/2C1Ufsw 📷 Drone: https://amzn.to/2GAURv8 📷 Wide Lens: http://amzn.to/2BcJCGJ 📷 Prime Lens: http://amzn.to/2C2LEpt 🎤 Microphone: http://amzn.to/2BJi114 📺 Monitor: http://amzn.to/2E8XzUI 📷 All the rest: https://ift.tt/35Jj3p7 Connect 🗲Patreon: https://ift.tt/2brrP2Z 🗲Life Where I'm From X Channel: http://bit.ly/ytlwifx 🗲Website: https://ift.tt/1R02zvT 🗲Facebook: https://ift.tt/1R02x7d 🗲Instagram: https://ift.tt/1JRAnLH 🗲Twitter: https://twitter.com/lifewhereimfrom Music by Epidemic Sound https://ift.tt/19pXSrH
Home People & Blogs Making Soba: Japan's Everyday, Special Occasion Noodle
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