Soba Canada
| Soba Canada |
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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.
Already 17 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 it is named on the labels as 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 industrially made 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 manage 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.
| News |
| "Soba Night on Tuesday" After Tuesday, March 5th, 2019, we will close Soba Night until the end of June due to annual trip back to Japan. 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 and Japanese varieties grown in Garland, Manitoba which is nearly the northern limit of buckwheat growing. The varieties I brought back in this crop year was black and large kerneled Koto and Mancan developped and grown in Manitoba, Canada and Japanese variety called Kitawase is now grown perfectly well in full swing. The year 2017 was blessed with fine weather and happily quite different from previous year we didn't have rain/frost at the time of reaping. So excellent quality of buckwheat I could bring back home. In Japan it is said to eat Shin Mono (newly cropped produces and fishes etc) extend our life for another 75 days. As we are always serving Shin Soba grade of soba for year round, anytime you eat our soba you are adding 75 days of bonus life without realizing it. Please enjoy rich flavor of the Canadian North. Awaiting your call to 416−436−7997 for reservation. (Ted) |
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First uploaded on March, 2003, Last updated on 11th Feb., 2018