Cold Soba on a cold day


I wanted to grab a quick bite and “Fuji Soba” - the fast-food noodle chain was calling my name. Even though it was cold and rainy today I decided to eat cold soba noodles instead of hot soup. I was on the way to my gym, Krazy Bee, and I wanted to eat something refreshing rather than salty so zaru-soba, or cold soba, was the way to go.

Sorry again for the horrible photo.


This is the very last picture that I will take using my pre-historic ketai from 5 years ago (pictured above). It’s done a good job but it’s time to move on to something better and… much more expensive.


Tomorrow I’m going to Softbank an I’m probably going to upgrade to the 932SH unless someone can give me a good reason why I shouldn’t.

Soba そば

Soba (そば) is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is common in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat. It takes three months for buckwheat to be ready for harvest, so people can harvest it four times in a year; it is harvested mainly in spring, summer, and autumn.

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