Japanese men who have slaved away for decades at their companies during the postwar era, and who have had quite a few chances to wine and dine after work, are rediscovering their love for "soba," the simple buckwheat noodle mainstay that's been around for more than 400 years.
While being an expert in fine wines may have been fashionable among Japan's corporate warriors during the bubble economy, these days many men are returning to the basics, such as eating traditional Japanese foods like handmade "teuchi" soba.
Some have even pondered becoming a "sobalier," a play on the French word "sommelier" -- a certified wine specialist. Like their wine-drinking counterparts, these soba experts have an intimate knowledge of their specialty, including how to make noodles from scratch.