Soba Canada

Soba Flower at my front yard日本語はこちらです。

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.


 We are to make a Soba-making demo at Terroir Master Classes at Toronto Food & Wine Festival on 18th Sept.,2015.


Speaker: Tetsuya “Ted” Iizuka, Soba Canada

Time: 11:00am

Soba master, Ted Iizuka from Soba Canada will lead us through a demonstration of hand made traditional Japanese buckwheat noodles by hand. Typically served cold in the summer months, most purists believe this is the best way to experience the texture of the handmade soba.

Tetsuya “Ted” Iizuka was born in Asakusa, Tokyo in the heart of Edo (Old Tokyo). After University he joined a shipping company, where he worked for over 30 years and was transferred to Toronto in 1996 to take care of the Canadian subsidiary company.

Enjoying his new life in Canada, after three years he gave up his position with the company to embark on a new adventure with his family as Canadians at the turn of the millennium. With a passion for soba, sake, onsen, sushi and a keen fisherman, Ted wanted to share is culture in his new homeland.  Ted went back to Tokyo to learn how to make soba, knowing that Canada has a fairly large buckwheat production, but as far as he knew restaurants were not using the product and there were no fresh soba restaurant.  Thus he embarked on a journey to bring Soba to Canadians and in 2002 established Soba Canada Inc.

Soba is a traditional Japanese food backed up by cool Edokko culture and known as a super healthy food due to its well balanced nutrition. Making soba noodles is relatively  ? a process that combined water and buckwheat flour that is then kneaded and cut. The very process embodies the life and culture of Japanese people and reflects the makers style at the moment.  With our current world at a crisis socially, politically and environmentally… We need to consistently review our own philosophy about our engagement with our world and Ted believes that soba and soba making could be an element that gives us a chance to review our philosophy and straighten our lives.

"Soba Night on Tuesday"
Sorry to tell you that "Soba Night on Tuesday" will be closed for full November 2015. Since beginning of this November my mother was in hospital and I went back to Japan to see her but the next day I left Japan she passed away and now I go back to Japan again to have her funeral and following things. At moment it's my intention to come back for December Soba Tuesday but please recheck this site to see if opened or still closed.
New year Eve (31st Dec) will be opend and also accept orders for Tosikoshi Soba.

The first snow fall of this winter reminded us to start serving hot soba such as Tensoba and Tamatoji soba etc.. Tamatoji is just a simple soba with eggdrop in hot soup which is very popular in Japan and also believed to be very good for hung-over. So come and enjoy hot soba here in cold winter.

"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 year 2014 in midwest of North America was catastrophic for all crops with long rain at the time of seeding and majority of farmers couldn't even sow anything. But our friends in Manitoba worked so hard and happily we could get Koma and Mancan. Please try and enjoy the strong life of the buckwheat which could survive despite of such situation together with passion and skill of the farmers.
Awaiting your call to 416−436−7997 for reservation. (Ted)

A Table of Contents Zaru soba, simple but the most sophisticatedRecent Uploads :
We have refreshed almost all pages. (Oct.,2014)
Buckwheat Honey, a Medecine of the Mother Nature ( Oct., 2014)

 San-Tate Policy & Our Business what we do
 Why do we SOBA? Our basic way of thinking
 About Soba (Buckwheat) & its growing
 Soba & Health / Safety of Foods
 Japan Nowadays & Its History / Culture
 Various Recipes of Buckwheat
 Contact Us / Reservation, order, Opinions etc 
 Link to other sites

Copyright © 2003 by Soba Canada Inc. All rights reserved.
First uploaded on March, 2003, Last updated on 1st Oct., 2014