I don't think soba is popular outside of Japan, at least not nearly as much as ramen is. So today I'd like to tell you all about the noodle, from how it's harvested, to how it's made, to how it's eaten. To do this, I traveled to Aizuwakamatsu, which is known as the "Samurai City" and is located in the prefecture of Fukushima. Thanks to Aizuwakamatsu for sponsoring this video http://samurai-city.jp/en/

Tani-san's restaurant http://guminokian.com/ and farmstay experience http://aizu-gt.jp/members/39-tanikunihiro.html. Sorry, it's all in Japanese, but if you need help in English, Fukushima prefecture has an English Facebook page that can help you out https://www.facebook.com/pg/Sa....muraiSpiritTourism/p

Info Sources
- About buckwheat https://www.thekitchn.com/good....-grains-what-is-buck
- Hachisoba vs. towari soba https://nihon-soba.jp/magazine/20180309170022.html
- If there's at least 30% buckwheat, it can be called soba http://www.eonet.ne.jp/~sobakiri/frame-4/ni25.html

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