Edo-kiri Ichimasa (Hokkaido)
Classical style of soba making that uses buckwheat flour from Hokkaido.
Teuchi Soba Daian (Tokyo)
Using carefully selected gensoba from Tadoshi in Hokkaido, they grind their own flour in a stone mortar. It is 20% tsunagi, a material used to make the flour stick together, and this makes the best of the soba’s flavor.
Teuchi Soba Kyouyoukan (Shizuoka)
Using water from Mt. Fuji, a designated World Cultural and Natural Heritage site, this supreme soba is made with a dashi creation technique fostered in the famous Gion district in Kyoto.
Soba no Ri Nagawa (Nagano)
In Nagano, they eat Shinshuu soba. This restaurant built a watermill in order to support the soba’s flavor.
Old-style Handmade Soba Izumi (Oita)
This soba is made using buckwheat flour ground in a stone mortar and has no tsunagi! You can also watch them when they’re preparing to make soba.