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. http://www.torontofoodandwine.com/events/terroir/
SOBA FROM SCRATCH
"Soba Night on Tuesday"
I'm now in Manitoba to get new crop of buckwheat and try to come back here before Christmas subject to weather...
But it's for sure to have 29th Dec.(Tue) and New year Eve (31st Dec.) for traditional Tosikoshi Soba event. Toshikoshi Soba will resets you for a brightier/happier new year.
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.
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 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 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