Sep 13, 2009

Serving up soba and shrines

by Mandy Bartok

The lump of dough in the large mixing bowl in front of me doesn’t look like much, but soba-making instructor Hatuko Tokutake isn’t concerned. “You have to knead it at least 150 times,” she coaches me, confident in her 10 years experience as a ...

Chilling with chuka soba

| Aug 1, 2008

Chilling with chuka soba

by Robbie Swinnerton

Japan’s infatuation with ramen can seem bewildering to the uninitiated. When you see lines around the block outside nondescript noodle joints in remote locations, with waits of up to an hour, it’s hard not think the obsession is verging on the pathological. At least ...