This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. After having watched soba chefs at work at restaurants such as Honmura ...

Many foods taste better when you make them from scratch. They're more fresh, more flavorful, often more healthy. Certainly the act of cooking is more laborious than opening a can or tearing into a ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and ...

“Uzuki is so special because our restaurant is making 100% buckwheat noodles every day by hand.” Bon Appétit spends a day on the line with soba master Shuichi Kotani preparing his signature buckwheat ...

Sonoko Sakai is a cookbook author and food writer. In 2010 she fulfilled her dream of learning to make soba by hand. She enrolled in a professional soba-making program in Japan and now gives lessons ...

Shinshu soba is from Nagano Prefecture, Japan. Shinshu soba’s name comes from Shimano, which is the old name of Nagano Prefecture. What makes this soba so distinctive is the great temperature ...