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Matsuba Chaya

Most of the soba shops at Jindaiji make their noodles to the traditional nippachi ("two-eight") formula, adding two parts of wheat flour to eight of buckwheat. The natural gluten in the wheat flour binds the buckwheat flour together, so the noodles do not fall apart. Just a few -- Matsuba Chaya among them -- have mastered the skill of preparing their noodles solely from buckwheat flour.