Soba is one of the Japanese traditional foods in Japan. It became popular in the Edo period, the 18th century.
Soba noodles are made of buckwheat flour, roughly as thick as spaghetti, and prepared in various hot and cold dishes.
Soba dishes are very popular and easily available nationwide and remains a popular,
healthy and tasty traditional Japanese cuisine enjoyed by all.
SOBA (buckwheat) has many powerful health benefits, some of which are entirely unique to it. SOBA is high in protein and fiber and also it is the only grain that contains rutin. Rutin is one of the antioxidant polyphenol that works to strengthen capillaries and improve the circulation of blood, and it suppresses the high blood pressure.
In Japan, there are so many noodle dishes. It may be annoying for foreigners, but it is a proper manner to make slurping sound when you eat noodles. For Japanese, hearing and making the slurping sound make noodles more delicious.
There are a few reasons for saying this slurping motion is key to enjoying soba. In the case of hot soba soup, it needs to be eaten quickly so as not to let the noodles go soggy in the hot soup. And in the case of cold soba, the slurping style of eating allows the full flavor of SOBA enter and coat your mouth. SOBA's flavor is faint. To catch it, please don't take a time for eat, never mind of slurp!The sound can actually be a way to acknowledge the cook that you are enjoying your meal, a very polite gesture in fact!
Soba (Buckwheat flour) is rich in vitamins and dietary fiber, and is highly nutritious. Unfortunately, however, many of the nutrients and vitamins are lost to the water when boiling the soba. What a waste! But not to worry, there is a solution to this problem. It is called Sobayu, and is a hot water that soba were boiled in. It is usually served after you finish your soba. You can add some Sobayu to the remaining dipping sauce and enjoy the mixture like soup or tea. Drinking this blend of Sobayu and dipping sauce is an indispensable part of eating soba for many soba lovers. When you order cold soba, therefore, you should definitely try Sobayu as well!
In Japan, the family members spend together around New Year's Day. And we eat Toshi-koshi Soba on New Year's Eve. This is one of our winter customs in Japan. Toshi-koshi means "year-crossing". This custom symbolizes letting go of all the troubles of the year because the soba noodles are easily cut while eating. And also some of us say, "We eat soba noodles on New Year's Eve because the long, thin noodles symbolize longevity." For these reasons, most Japanese eat soba on the last day of the year. If you are in Japan on New Year's Eve, why don't you have Toshi-koshi Soba with us?
In the 1950s, Syozo OBATA (the Founder of MAYASA) decided to learn how to cook
Sarashina-soba (white colored buckwheat noodle) which was popular in Tokyo area.
After the training at Tokyo, he came back to Kobe and opened a soba restaurant.
Though Sarashina-soba was unusual at that time in Kobe, people loved that new style
and it didn't take long to become popular and familiar.
More than 60 years have passed since then, nowadays, the big waterwheel of
MAYASA HONTEN(Head Restaurant at Kitanozaka) is recognized as one of the landmarks of Sannomiya, KOBE.
We have 3 restaurants in Kobe.
Every restaurant is close from the station. (SANNOMIYA, SEISHIN-CHUO)
You can access us easily during shopping, sight-seeing, walking around the city etc...
Omotenashi is a Japanese word which means to treat or entertain someone sincerely and warmheartedly.
In MASAYA, every restaurant staff always keep attentiveness to the needs of
our guests to create an ambiance of relaxation where they will experience unforgettable moments.
From the moment you enter our restaurant, we give you a warm welcome and hope
you will satisfy both the stomach and the soul by our food and service. Your happy smile is our pleasure!