Tina really loves soba, doesn't she?
Yes, Japanese food is all so delicious that I can't stop chopping up the food!
That's right, Japanese food has been registered as an intangible cultural heritage by UNESCO.
In the fact, soba has a very long history. It is said to have existed before the Nara period (710-794).
It's been that long!
The process of making soba has changed a lot over the years.
In the olden days, soba was not made in the shape of noodles.
Come to think of it, how is soba made?
Soba is made like this.
Wow, this is how soba is made!
Yes, this kind of noodle is called "Nama Soba", and we eat it after boiling it. The hot water that you boil the noodle becomes a thin gruel. This is called sobayu. When you finish eating the soba, pour some sobayu with the dipping sauce and drink it.
Oh, this tastes so good!
Tina always eats zaru-soba, but there are many other types of soba.
Wow, let's try some of these next time. By the way, I often see the word "100 percent（十割）" on the signboards of soba restaurants.
I'm referring to the percentage of buckwheat flour. The "100 percent" refers to the ratio of buckwheat flour to 100 percent. Other famous buckwheat noodles with 8:2 flour and 10:2 wheat flour are called "Soto nihachi soba".
I didn't know that was the ratio of buckwheat flour!
Actually, there's also the term "reverse two-eight buckwheat noodles（逆二八そば）", do you know what that is?
I don't know.
I'm referring to standing noodle shops and dry noodles. It's not really a 2:8 ratio, but a self-deprecating way of saying that they're of poor quality.
I didn't know there was such a word (laughs).
By the way, what kind of place does soba noodles come from?
Well, I think Hokkaido and Nagano Prefecture are famous for this.
Famous for soba noodles
Really? Well, let's go on a soba tour next time!
Yeah, I guess so!