Kayanoan - Kitakata

The soba is excellent! no doubt!

I think it's No. 1 in Yamato Town!

It's the best soba I've ever eaten. I definitely want to make a reservation and eat this time. There is no menu such as tempura, so it was great to taste only soba without the smell of sardines!

It's really just soba. It was good. The soup was delicious.

I didn't expect it because it was summer soba, but I think it is the best among the Yamato soba. It is limited to 35 meals, but it was not crowded due to the influence of corona. I also want to come to eat again.

The buckwheat noodles were thin noodles, and the fragrance was modest, sweet and delicious.

The soba noodles from Kayanoan were delicious. The buckwheat noodles from the local Yamato town are ground with the cuticles left, and the texture is wonderful and very delicious. Tsuyu is a gem that is carefully made from bonito base with seafood such as eye stabs. It is open in an ordinary old folk house, but you can't eat it easily unless you make a reservation on holidays. The soba restaurants in Yamato-cho are located far from the center of Yamato-cho, but they are all shops that you will want to eat over time. it's recommended.

Famous store of "cold bleached soba" ✨ Soba shop in Yamatomachi, Kitakata City, Fukushima Prefecture If you say Kitakata, "Kitakata ramen" Famous burns, in fact, it is also a famous soba producing area and a "soba village" visited by soba lovers from all over the country. Even the soba noodles in the mountain city are only about one month a year. Soba that is more delicious and valuable than new soba that cannot be eaten ... That is ✨ "cold bleached soba" ✨ In a shop that has been renovated from a quaint old folk house I pre-ordered ● "Soba soba, cold (cold bleached)" ¥ 850 x 2 ● "Arabiki Soba, Cold (Cold Exposure)" ¥ 850 x 2 First, "Sarashina soba" I got it out The bleached flour is only the center of buckwheat. The buckwheat flour used is whitish and transparent. Has a faint aroma and sweetness In addition to that, the peculiar elasticity of cold-bleached buckwheat flour ❗ Strong and elastic texture and chewy texture ❗ It ’s 100% Sarashina soba, and this koshi is only exposed to the cold. Also, the bleached soba has a strong sweetness, On the contrary, the scent of soba becomes weaker. It has a strong soba flavor ✧◝ (⁰▿⁰) ◜✧ "Arabiki Soba" arrived just before the end of eating, and a bite without adding anything Yaba …… I give up_(._.)_ I think those who understand will understand This soba making technique is amazing What is "coarse ground soba"? Uses ground buckwheat flour including buckwheat husks The black star is a finely ground buckwheat husk "Coarse ground flour" 100% is different from other buckwheat flour It is difficult to gather, and the rate of water addition due to temperature and humidity Needs even force adjustment Generally when it is boiled unless it is cut into thick slices It's easy to get full of buckwheat noodles This one is thin ❗ There is no cut soba ❗ Great ✨ (๑ • ̀ ㅂ • ́) و✧ Rich aroma and flavor of soba It has sweetness and umami, and above all, it is very chewy. It was the best with coarsely ground 100% buckwheat noodles ❗ Soba burns that can be eaten deliciously without adding anything, soba soup and bonito soup stock Add a little to enhance the taste of soba ♫ Aoi Motoyama and green onions came with the condiments Unused because I want to enjoy the taste and aroma of soba Drink the soup in a smooth soba hot water The soaked konjac and stalked vegetables are also delicious. Companion "It's a soba worth coming to the mountain city (*'ω` *)" Very satisfied to say ♫ I decided to visit here every year to eat soba noodles, and after leaving the shop, it was a treat. Do your best without losing to Corona ~ ⁽⁽◝ (• ▽ •) ◜⁾⁾ 2022/4/2 Revisited The cold soba season has begun this year as well. It was open after the winter holidays The cold soba was insanely delicious ♬