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Miyabi

Since I heard about the freshly made-in-house soba from Miyabi, the place had been on the top of list to-try.

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Fairly romantic atmosphere at Miyabi with live music!

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.

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