http://www.tokyotomo.com/article Wed, 28 Jul 2010 08:50:02 +0000 http://wordpress.org/?v=2.8.2 en hourly 1 http://www.tokyotomo.com/article/en/second-series-of-yamagata-gourmet-trip-yamagata-soba-kaido/ http://www.tokyotomo.com/article/en/second-series-of-yamagata-gourmet-trip-yamagata-soba-kaido/#comments Tue, 24 Nov 2009 12:10:06 +0000 Travel Vision http://www.tokyotomo.com/article/?p=2618 As the mountains in the norland start changing its autumn color to winter, it is the time when "soba (buckwheat noodle)" starts attracting the gastronomists. New soba season starts from autumn to winter. Soba produces white flowers and grow red seeds in summer, then it is reaped in autumn when the seeds turn black. As the freshly reaped seeds are grounded on a stone mill, the "aroma of buckwheat" fills up the surroundings. New soba is made from this buckwheat powder before it loses its flavor. Soba is boiled in one go in a pot with strong fire, and then chilled in cold water right away. Soba-making requires promptness. After quickly draining the water, the cooked soba is ready to be savored in one slurp with your favorite soup. Freshness of the texture, fullness of the aroma, and the appetizing sound. This is the real joy of soba, a taste of Japan. ]]> http://www.tokyotomo.com/article/en/second-series-of-yamagata-gourmet-trip-yamagata-soba-kaido/feed/ 0