This episode features soba noodles. Tokyo's Ni-hachi soba, containing 20% wheat and 80% buckwheat, was created for those who want smooth and delectable noodles. We look at how it is produced, and the flavors favored by the Rakugo storytelling artists, who were also gourmands. Juwari soba, made from 100% buckwheat, was inspired by the noodles associated with the Izumo region, while Sarashina soba is a more refined version still, characterized by very fine white noodles. The Toji soba associated with Nagano Prefecture is served in bamboo baskets. We also feature a person who has collected 500 examples of the Choko or cup-like vessels used for holding the dipping sauce for soba noodles.
