Soba Canada

本語はこちらです。For Japanese version please Click HereSoba Flower at my front yard

A Table of Contents

Soba is Japanese sophisticated and popular Buckwheat Noodle backed up by long established history.  "Have you ever tasted Soba?” "Yes, of course" you may reply so.
I have asked to many people when I have started my Soba business in 2001 here in Toronto. Soba at that time was not known by majority of Canadians. Then I asked another question to the people who replied Yes. Was it a real fresh soba? .....They were not sure if the soba they ate was a real fresh soba or not. So I asked them the place where they ate it and the majority replied it was in Canada. So what they ate would have been dried industrial noodle which normally contained only 30-40% of buckwheat flour.
Already 17 years have passed since my inauguration. But to the best of my knowledge it may not be improper to say that there would be no Soba Restaurants yet in Canada who serve the real fresh and hand-made soba. Though it is named on the labels as soba, the flavour, aroma, texture and also health advantages are totally different from the genuine and authentic soba we make. Our soba is based on the traditional Edo (ancient name of Tokyo) method of hand-making and we wish to convey Japanese mind and way of life behind such technique. Let's try and enjoy eating real fresh Soba and you will find the subtlety of the mother nature in the simplicity of fresh soba and know the difference from industrially made dried soba (Kanmen 乾麺).

We do the jobs such as selecting good crops, cleaning/refining, milling and of course hand-making the soba for our restaurant all by ourselves. It means we as a sole company of soba in North America manage everything from the field to the table to our satisfaction. On top of that we do export whole buckwheat and/or flour, offer various classes for hand-made soba making and consultancy for soba business. Thus we call ourselves as a Total Coordinator of Soba or a Missionary of Soba.


"Soba Night on Tuesday"
After Tuesday, March 5th, 2019, we will close Soba Night until the end of June due to annual trip back to Japan.

"Ichiriki Restaurant"
( 120 Bloor St. East #103, Toronto, M4W 1B7; East side of Marriot Hotel/HBC) on every Tuesday from 5:00 to 8:30pm.
We use new crop of Canadian and Japanese varieties grown in Garland, Manitoba which is nearly the northern limit of buckwheat growing. The varieties I brought back in this crop year was black and large kerneled Koto and Mancan developped and grown in Manitoba, Canada and Japanese variety called Kitawase is now grown perfectly well in full swing. The year 2017 was blessed with fine weather and happily quite different from previous year we didn't have rain/frost at the time of reaping. So excellent quality of buckwheat I could bring back home. In Japan it is said to eat Shin Mono (newly cropped produces and fishes etc) extend our life for another 75 days. As we are always serving Shin Soba grade of soba for year round, anytime you eat our soba you are adding 75 days of bonus life without realizing it. Please enjoy rich flavor of the Canadian North.
Awaiting your call to 416−436−7997 for reservation. (Ted)

"Soba Workshop" at Depanneur
On 23rd Feb., evening we are going to have Soba Workshop as below mentioned site.

A Table of Contents
 Zaru soba, simple but the most sophisticatedRecent Uploads :
Buckwheat Honey, a Medecine of the Mother Nature

 San-Tate Policy & Our Business what we do

 Why do we SOBA? Our basic way of thinking
 About Soba (Buckwheat) & its growing
 Soba & Health / Safety of Foods
 Japan Nowadays & Its History / Culture
 Various Recipes of Buckwheat
 Contact Us / Reservation, order, Opinions etc 
 Link to other sites

Copyright © 2003 by Soba Canada Inc. All rights reserved.
First uploaded on March, 2003, Last updated on 04th Feb., 2019