“Here in Japan, the buckwheat noodles known as soba are a staple. Nowhere more so than in the mountains of the southern island of Shikoku. The soil there is poor. Buckwheat is one of the few crops that will grow. So the region has been known for its soba for centuries.
Reiko Tsuzuki, 70, has been carrying on the tradition of soba-making for more than four decades. She runs a small restaurant — Tsuzuki Soba House — in a little village in the remote mountains.”
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Ina Jaffe is a 2016 US-Japan Journalism Fellow.
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