Since I heard about the freshly made-in-house soba from Miyabi, the place had been on the top of list to-try.
I heard on NPR that Washington State produced one of the finest grades of buckwheat, the main ingredient in soba noodle.
As a result, most of our buckwheat were exported to Japan.
Even though this main soba ingredient was called buckwheat, it was not in the wheat family and hence was gluten-free.
Buckwheat was actually seeds that were closely related to rhubarb.
It was prized as a healthy food with its high protein, vitamin B and minerals content – it reminded me of quinoa.
Soba noodle was difficult to make because of the lack of gluten, resulting in a dough that was hard to stay together.
We went with a group of friends for the night.
I got the truffle mushroom seiro and DH got the Tom Yum clam soba; some of our friends had the chyashu soba.