soba

You may want to get used to ramen, soba and tempura as most of the near by restaurants will be offering this.

They also sell the more usual wheat and buckwheat version of Soba noodles.

To this day I think about it whenever I eat luke-warm ramen or soba that's overcooked.

As a guy sitting in a soba joint in Tokyo right now...

There are a lot of soba restaurants, and a lot of demolitions.

For example manga, soba noodles, bonsai trees, ink making or woodworking.

If you want healthy noodles, you can try Soba instead.

If I'm in Japan for a week it's all sushi, ramen, soba, and yakiniku.

Udon, Ramen and Soba abound, and Kansai in particular has a large number of Konamon, flour-based meals and snacks (resulting from Allied food aid after the bombings).

The whole time I was reading this article, I just wanted to know the history of the soba restaurant that was being demolished.

> and the wheat noodles Buckwheat is not wheat, soba noodles are based on buckwheat.

Personally, I prefer the dry soba to the soupy ones.

Yakisoba in traditional Japanese cuisine is noodles (“soba”), fried (“yaki”).

I don't exactly know the system for which restaurants pull out of the disposable chopsticks but I think that for example "normal" tempura, katsudon, or like soba restaurants will tend to be those.

Drinking a 32 oz of sugar-filled soda is an easy 350 calories right there, and a disturbing number of Americans "don't like water." Konbini and ramen/soba shops also exist, so there are even more convenient alternatives to western fast food, which are often healthier in the typical portions.

Soba, onigiri, sandwiches aren't necessarily junk food but they had plenty of those options as well.

I would also relax a little bit on the dashi and have some non-meat Soba.

Wow TIL about Mont Blanc and about Tempura Soba.