Japanese cuisine has been garnering attention across the globe. A dish unique to Japan is buckwheat noodles, also known as soba. We explore Niigata to visit some of its famous restaurants and interview their soba craftsmen. Every one of them is particular about the buckwheat flour they use, their technique, and their own dipping sauce. Serving soba with tempura, a giant deep fried shrimp or wild herb tempura are some ways these respective shops have showcased their ingenuity in differentiating themselves. We uncover a shop’s modern take on buckwheat cuisine, and a family’s story behind their soba business.
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