日本語はこちらです。For Japanese version please Click Here
A Table of Contents
Soba is Japanese sophisticated and popular Buckwheat Noodle backed up by long established history. "Have you ever tasted Soba?” "Yes, of course" you may reply so.
I have asked to many people when I have started my Soba business in 2001 here in Toronto. Soba at that time was not known by majority of Canadians. Then I asked another question to the people who replied Yes. Was it a real fresh soba? .....They were not sure if the soba they ate was a real fresh soba or not. So I asked them the place where they ate it and the majority replied it was in Canada. So what they ate would have been dried industrial noodle which normally contained only 30-40% of buckwheat flour.
Nearly 15 years have passed since my inauguration. But to the best of my knowledge it may not be improper to say that there would be no Soba Restaurants yet in Canada who serve the real fresh and hand-made soba. Though name on the labels is soba, the flavour, aroma, texture and also health advantages are totally different from the genuine and authentic soba we make. Our soba is based on the traditional Edo (ancient name of Tokyo) method of hand-making and we wish to convey Japanese mind and way of life behind such technique. Let's try and enjoy eating real fresh Soba and you will find the subtlety of the mother nature in the simplicity of fresh soba and know the difference from dried soba (Kanmen乾麺).
We do the jobs such as selecting good crops, cleaning/refining, milling and of course hand-making the soba for our restaurant all by ourselves. It means we as a sole company of soba in North America managing everything from the field to the table to our satisfaction. On top of that we do export whole buckwheat and/or flour, offer various classes for hand-made soba making and consultancy for soba business. Thus we call ourselves as a Total Coordinator of Soba or a Missionary of Soba.
|"Soba Night on Tuesday"
at "Ichiriki Restaurant" ( 120 Bloor St. East #103, Toronto, M4W 1B7; East side of Marriot Hotel/HBC)
on every Tuesday from 5:00 to 8:30pm.
We use new crop of Canadian varieties grown in Garland, Manitoba which is nearly the northern limit of buckwheat growing. The variety of this year is black and large kerneled Koto, Koma and Mancan developped and grown in Manitoba, Canada. Please enjoy rich flavor of the Canadian North.
Awaiting your call to 416−436−7997 for reservation. (Ted)
A Table of Contents Recent Uploads :
We have refreshed almost all pages. (Oct.,2014)
Buckwheat Honey, a Medecine of the Mother Nature ( Oct., 2014)
Copyright © 2003 by Soba Canada Inc. All rights reserved.
First uploaded on March, 2003, Last updated on 1st Oct., 2014