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▼ Fresh Soba, Sake Festival Kicks Off
- Category:Festival
Oedo Waen, an event at which visitors can enjoy newly brewed sake and soba made from the new buckwheat crop, started Thursday at Yoyogi Park in Shibuya Ward, Tokyo.
At the four-day event subtitled “an exposition of soba and Japanese sake,” about 100 brands of sake from across the nation, including much-revered
Juyondai from Yamagata Prefecture, are served.
Twenty soba stands at the venue offer different varieties of soba from places across the nation, such as Hokkaido and Shizuoka Prefecture. Some types of soba are freshly made from buckwheat flour at the stands and boiled shortly before serving.
When Kunihiro Takahashi, a renowned soba chef, hand-made soba at his stand on Thursday, many people gathered around the stand to carefully watch the skillful performance and take pictures.
“His noodle is nicely firm, and the smell is very special. It is completely different from other usual soba,” said Kyoko Tomioka, a 39-year-old part time worker from Tokorozawa, Saitama Prefecture, after she enjoyed a plate of soba from Takahashi’s stand.
The event will be held through Sunday, and open from 10 a.m. to 9 p.m. on Friday and Saturday, and to 6 p.m. on the last day.
At the four-day event subtitled “an exposition of soba and Japanese sake,” about 100 brands of sake from across the nation, including much-revered
Juyondai from Yamagata Prefecture, are served.
Twenty soba stands at the venue offer different varieties of soba from places across the nation, such as Hokkaido and Shizuoka Prefecture. Some types of soba are freshly made from buckwheat flour at the stands and boiled shortly before serving.
When Kunihiro Takahashi, a renowned soba chef, hand-made soba at his stand on Thursday, many people gathered around the stand to carefully watch the skillful performance and take pictures.
“His noodle is nicely firm, and the smell is very special. It is completely different from other usual soba,” said Kyoko Tomioka, a 39-year-old part time worker from Tokorozawa, Saitama Prefecture, after she enjoyed a plate of soba from Takahashi’s stand.
The event will be held through Sunday, and open from 10 a.m. to 9 p.m. on Friday and Saturday, and to 6 p.m. on the last day.
- November 24, 2017
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