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NEWS
December 3, 2012 | By Betty Hallock
ROC Kitchen Xiao long bao , or Shanghai soup dumplings, arrive on the Westside at ROC Kitchen, which, according to its menu, is in its soft opening, with a grand opening planned for January. Diners already are lining up out the door for steamers stacked with soupy dumplings filled with pork, Dungeness crab and pork, chicken, or Dungeness crab and chicken. Peppered beef, "three cup" chicken with chiles, scallion pancakes and sauteed rice cakes also are crowd pleasers. Crispy chicken dumplings are available on some days.
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NEWS
December 3, 2012 | By Betty Hallock
ROC Kitchen Xiao long bao , or Shanghai soup dumplings, arrive on the Westside at ROC Kitchen, which, according to its menu, is in its soft opening, with a grand opening planned for January. Diners already are lining up out the door for steamers stacked with soupy dumplings filled with pork, Dungeness crab and pork, chicken, or Dungeness crab and chicken. Peppered beef, "three cup" chicken with chiles, scallion pancakes and sauteed rice cakes also are crowd pleasers. Crispy chicken dumplings are available on some days.
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FOOD
December 30, 2009 | By Betty Hallock
At Akila Inouye's Tsukiji Soba Academy in Tokyo, a specially made wooden cabinet has 108 small cubbyholes, each containing a scroll of thick brown or green paper printed with a question. "How to finish the soba dough so that the surface is completely smooth?" "What is the ideal shape of soba cutting knives?" "How difficult is it to mill buckwheat flour oneself?" The soba instructor's cabinet of questions is emblematic of the nuances of soba-making. Soba, revered in Japan -- especially on New Year's Eve, when it's eaten as a symbol of longevity -- is one notoriously tricky noodle.
NEWS
September 12, 2012
Times restaurant critic Jonathan Gold returns Wednesday for his weekly live chat, "Lunchtime With Mr. Gold. " Tune in at noon and bring your questions. He'll be here to answer as many of your dining queries as he can get to in half an hour. So get ready!  Looking for the best Thai boat noodles? Maybe you're in the mood for soba noodles. Where to get champagne and oysters? Have more culinary questions? Gold's your man. PHOTOS: A look at some of Jonathan Gold's favorite restaurants Come back here WEdnesday at noon.
FOOD
December 30, 2009 | By Sonoko Sakai
When I go back to Japan, some people assume that I head straight for sushi bars. But my favorite pastime is making pilgrimages to artisanal soba shops. If there is one food I love with a passion, it is soba, the thin, earthy-looking buckwheat noodles. I enjoy their natural sweet flavor and nutty aroma and eat them for lunch three or four times a week, and sometimes for dinner too. I'm not the only one who places soba on such a high pedestal. "Soba is the best Japanese food there is," my friend Noritoshi Kanai said to me the other day. An active 86 years, he has a breakfast ritual that consists of a bowl of soba seven days a week, surpassing even my soba consumption.
NEWS
March 3, 2000 | MAX JACOBSON, SPECIAL TO THE TIMES
One way to save money in Japan is to eat at noodle stalls. Here in the Southland, the Mishima chain serves those same noodle dishes--and a lot more. At the Studio City branch, adorned with Japanese lacquered pottery set in wall niches, you sit either on wood slat chairs or more comfortable banquettes. You might start with boiled soybeans (edamame), which you pop out of the pods and into your mouth, or goma ae, snappy green beans covered with sesame seeds. There's also shrimp or vegetable tempura, and a mixed tempura that includes nori seaweed.
NEWS
September 12, 2012
Times restaurant critic Jonathan Gold returns Wednesday for his weekly live chat, "Lunchtime With Mr. Gold. " Tune in at noon and bring your questions. He'll be here to answer as many of your dining queries as he can get to in half an hour. So get ready!  Looking for the best Thai boat noodles? Maybe you're in the mood for soba noodles. Where to get champagne and oysters? Have more culinary questions? Gold's your man. PHOTOS: A look at some of Jonathan Gold's favorite restaurants Come back here WEdnesday at noon.
FOOD
February 24, 2011 | By Miles Clements, Special to the Los Angeles Times
A skein of flat, linguine-like noodles and shards of ginger are so fine they all but dissolve in the broth. There are pork ribs, with brawny slabs of meat thick as a Little Leaguer's baseball bat. But the soki soba is all about the bones, marrow-filled ribs stewed until they can be eaten. If there's one thing Mayumi Vargas wants everyone to know about her native Okinawa, it's the island chain's affinity for pork. And at Habuya , Vargas' new Okinawan restaurant in a hidden corner of a Tustin mini-mall, pork is a uniting force.
FOOD
March 17, 1994 | JONATHAN GOLD
Properly executed, the Japanese soba noodle is one of the loveliest noodles around, a thin, square-cut strand of purest buckwheat a yard long, with the clear pinky-brown color of a mountain range 10 minutes after sunset. Because true soba is made only of buckwheat, which contains little gluten, the noodle is delicate yet crunchy, full of the strong, musky toastiness of the grain and seemingly apt at any second to disintegrate into a little pile of groats.
FOOD
December 30, 2009
Soba Total time: 25 minutes Servings: 2 Note: Adapted from a recipe by Akila Inouye. Use Cold Mountain buckwheat flour, available at select Mitsuwa and Nijiya markets and at Granada Market in West L.A. This recipe requires a kitchen scale. Serve the noodles with dipping sauce and condiments such as sliced green onions, finely grated daikon and shichimi pepper on the side. Reserve some of the cooking liquid ( sobayu ); this can be used to add to the dipping sauce, in amount desired, for a soup.
NEWS
August 30, 2012 | By Betty Hallock
ZOCALO AND SANG YOON: On Friday, Sept. 21, Zócalo Public Square presents "An Evening With Sang Yoon" at Grand Park in downtown Los Angeles. Yoon, in discussion with moderator Evan Kleiman of KCRW's "Good Food," will talk about beer, burgers, what he has against ketchup and what it takes to make it in the Los Angeles restaurant world. 6 p.m. Make reservations online. Grand Park, 200 N. Grand, Los Angeles. LOBSTER FEST: The Original Long Beach Lobster Festival will take place Friday, Sept.
FOOD
February 24, 2011 | By Miles Clements, Special to the Los Angeles Times
A skein of flat, linguine-like noodles and shards of ginger are so fine they all but dissolve in the broth. There are pork ribs, with brawny slabs of meat thick as a Little Leaguer's baseball bat. But the soki soba is all about the bones, marrow-filled ribs stewed until they can be eaten. If there's one thing Mayumi Vargas wants everyone to know about her native Okinawa, it's the island chain's affinity for pork. And at Habuya , Vargas' new Okinawan restaurant in a hidden corner of a Tustin mini-mall, pork is a uniting force.
FOOD
December 30, 2009
Soba-tsuyu (dipping sauce for cold soba noodles) Total time: 25 minutes, plus cooling time Servings: This makes about 6 1/2 cups of dipping sauce. Note: Adapted from Akila Inouye. Mirin (look for mirin made with just rice, rice spirit and malt) and dried bonito flakes are available at Asian markets. Hongaeshi (dipping sauce base) 1/3 cup sugar 1/4 cup plus a scant 3 tablespoons mirin 2 cups plus a scant 2 tablespoons soy sauce Place the sugar and mirin into a pot over medium heat and dissolve the sugar completely.
FOOD
December 30, 2009 | By Betty Hallock
At Akila Inouye's Tsukiji Soba Academy in Tokyo, a specially made wooden cabinet has 108 small cubbyholes, each containing a scroll of thick brown or green paper printed with a question. "How to finish the soba dough so that the surface is completely smooth?" "What is the ideal shape of soba cutting knives?" "How difficult is it to mill buckwheat flour oneself?" The soba instructor's cabinet of questions is emblematic of the nuances of soba-making. Soba, revered in Japan -- especially on New Year's Eve, when it's eaten as a symbol of longevity -- is one notoriously tricky noodle.
FOOD
December 30, 2009
Soba Total time: 25 minutes Servings: 2 Note: Adapted from a recipe by Akila Inouye. Use Cold Mountain buckwheat flour, available at select Mitsuwa and Nijiya markets and at Granada Market in West L.A. This recipe requires a kitchen scale. Serve the noodles with dipping sauce and condiments such as sliced green onions, finely grated daikon and shichimi pepper on the side. Reserve some of the cooking liquid ( sobayu ); this can be used to add to the dipping sauce, in amount desired, for a soup.
FOOD
December 30, 2009 | By Sonoko Sakai
When I go back to Japan, some people assume that I head straight for sushi bars. But my favorite pastime is making pilgrimages to artisanal soba shops. If there is one food I love with a passion, it is soba, the thin, earthy-looking buckwheat noodles. I enjoy their natural sweet flavor and nutty aroma and eat them for lunch three or four times a week, and sometimes for dinner too. I'm not the only one who places soba on such a high pedestal. "Soba is the best Japanese food there is," my friend Noritoshi Kanai said to me the other day. An active 86 years, he has a breakfast ritual that consists of a bowl of soba seven days a week, surpassing even my soba consumption.
FOOD
December 30, 2009
Soba-tsuyu (dipping sauce for cold soba noodles) Total time: 25 minutes, plus cooling time Servings: This makes about 6 1/2 cups of dipping sauce. Note: Adapted from Akila Inouye. Mirin (look for mirin made with just rice, rice spirit and malt) and dried bonito flakes are available at Asian markets. Hongaeshi (dipping sauce base) 1/3 cup sugar 1/4 cup plus a scant 3 tablespoons mirin 2 cups plus a scant 2 tablespoons soy sauce Place the sugar and mirin into a pot over medium heat and dissolve the sugar completely.
FOOD
July 9, 1992 | KENNETH WAPNER
It's said among professional Japanese cooks that three years are required to master the art of the soba noodle: the first to learn to mix the dough, the second to learn to roll, the third to learn to cut. Watch the movements of Haruhiko Ishidoya and you'll see why this might be true. He works at Honmura An, an elegant Manhattan restaurant that claims to be the one place in the United States where authentic soba cuisine is served.
FOOD
May 28, 2008 | Charles Perry
The three beers Oregon's Rogue Ales has made in partnership with Iron Chef Masaharu Morimoto are less well known than they should be. Maybe that's because the labels on bottles of Morimoto Black Obi Soba, Morimoto Imperial Pilsner and Morimoto Soba Ale feature elegant Japanese calligraphy instead of Rogue's trademark portraits of people who look like real-life brewery customers.
NEWS
April 19, 2007 | Leslee Komaiko
Otafuku Noodle hounds have been known to drive long distances for the handmade soba served at this modest eatery. When you finish your cold soba noodles, a waiter appears with a bowl of soba yu (steaming water from the pot used to cook the noodles). The idea is to add this to your leftover dipping sauce for a soulful post-noodle treat. * Basic soba, $6.50. 16525 S. Western Ave., Gardena, (310) 532-9348.
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