This is the kind of informed, well researched food as culture & history I subscribe for. You really excel at this. And its the topics one think one knows that are full of surprises & revelation. Bravo. Keep it up.
I love cold soba. Make three sauces (one can be as simple as soy sauce) and have a varied dish. Add some shredded carrots, something pickled, and tofu and you have one of my favorite breakfasts. I made it when I had no money so I did not starve keeping the tradition alive I guess. I still love it even though I have money now.
Bro! This quality, vibe, format, etc. is almost on point with Great Big Story and the big classic edu channels like Vox You are SO destined to hit millions! Keep it up! Maybe someday we'll collab - working on a couple channels right now ^^
Tea isn't surprising to me. Grain teas are common. Barley, rye, corn, etc. I love cold barley tea. So refreshing. I first drank it when I was stationed in Korea in 1988.
Sobagaki reminds me of Fufu in west Africa, Ugali in Eastern Africa, “Asida” from the Middle East, and Polenta in Eastern Europe. The secret is in the broth (the dip) - sobagaki/asida is merely the vessel/utensil to make you full while you eat the tasty dip/broth - which can be Dashi, meat broth, honey, soup, sauce, etc.
Hey man I think stumbling on your channel was a godsent. In this day and age of virality and food vlogging your channel's well researched foray into food culture and history is geniunely refreshing. Definitely underrated and Im glad im here at 14k subs because who knows, down the line it might be millions! 🙏
Traditional food in my country, Slovenia, IN EUROPE, is simillar to "sobagaki"? Only we bake it once more, cover them with pork crackles and then eat it with sour milk (natural yogurt) or some sort of stew. It's really interesting that my ancestors never thought of making noodles out of buckweat.
This is really well made I thought that you were a lot bigger until I saw your sub number but I'm sure that you will get there someday. The content itself is already good you just have to keep working on refining it and slowly growing. I also watched your Japan's hidden cuisine video which was good as well
Another great video! Great picture, script and editing. It’s difficult to understand why you don’t get more views! Is your channel not shadow banned after touching a few sensitive topics!?
Absolutely. One of the best food channels. Definitely deserves more exposure. I've been telling everyone about it since the first video I stumbled across. We all need to do part.
Heeding that such noodles as (especially the juwari kind) soba, shirataki & tokoroten are made of or with something besides wheat, could they technically be called by ふん (粉), as opposed to 麺 (めん) or akin such names?
Just to add some pedantry ontop of your pedantrt, all grains are seeds, but not all seeds are grain; grains are just seeds from grasses. It is true that buckwheat isn't a grain, its a seed from a different kind of plant.
I just grew wheat grass out of wheat kernels. You are wrong about the wheat part. While rice is just a part of a seed. But wheat is a seed my friend. My mum washes these seeds, dries them out and then sends them out to the miller to get some healthy, unadulterated flour to make chapattis.
There is *no such thing is "pedantry":* a term that was made up by asinine narcissists who simply wanted to silence others who correct them. *Everybody's got something to learn everyday.*
蕎麦は日本人の心の食ですね。人生最後に食べる食事に選ばれる事が多いです。私も最後の食事はせいろ蕎麦ですね。 That's amazing to show how much important SOBA for Japanese people, I'm appreciate you to make it to the world. But I'm not really recommend SOBA to foreign people to have SOBA coz very highly allergic product it is. My friend can be dead by SOBA... The SOBA is the most missing food of JAPAN for me ;) Especially, with raw egg! :D
Kakiage *is* a kind of tempura. In English the word tempura is mostly associated to shrimps, but in Japanese it is a cooking method, and everything cooked in that method. You should do a video about it! BTW a tip for slurping noodles-put less in the mouth. You need some air in there to slurp effectively.
Wow! This is a very high quality video. I’ve often wondered about soba and how they’re different to other noodles but I hadn’t considered it further. Loved this!
Hey Mathew. my name is James udesky. I’m the author of The Book of Soba, I wrote/published in Japan. I was googling my James Udesky RU-vid channel and your video on soba came up. Would be great to talk to you sometime. All the best, James
Hey!!!I just stumbled upon this channel - this video is AMAZING! The cinamotagrophy, research, music GAH! It makes me want to try every type of soba out there 😭😭😭Sub'd!!!! :)))
I find it interesting that soba is buckwheat, known as kasha in Eastern Europe (and personally, I think kasha varnishkes is delicious). Just feels like two very different cuisines, so fascinating to see them share an ingredient that isn't common so broadly elsewhere (unless I'm wrong--please correct me!).
9:15 BIG MISINFORMATION HERE! Rice does not cause Thiamine deficiency! Thiamine deficiency is cause by the lack vitamin B1 which is also known as Thiamine. Rice doesn't inhibit your body from absorbing Thiamine. Rice indirectly cause it because it doesn't have vitamin B1 while soba has. In fact, eating brown rice can result as the same effect as eating soba, because the rice germ is removed that's where vitamin B1 comes from most grain crops. Just pair anything that has Vitamin B1 with rice, and you won't develop Thiamine deficiency. It's like saying eating flat breads everyday, that is made from unfortified white flour basically "pure" flour, you will develop Thiamine deficiency. Same thing for buckwheat, if you remove everything but it's starchy content, you will still get Thiamine deficiency.
Sorry! I meant a diet of excessive polished white rice, not just rice in general. I didn’t think that info was necessary to add cause the video was already getting pretty long and didn’t want to overwhelm the audience. I tend to have a habit of not spelling out every minute detail because I’m afraid of small details taking over videos. But in hindsight, I can see how people might misinterpret it. In the future I have to be more careful in considering what info should be included in the video or not.
@@offthemenuyt Thank you for understanding my concern as I am currently studying nutrition as a core subject for my undergrad degree. As, anything related the human health including nutrition, people will be listening and become slightly anxious. Because a lot of people want to make sure that their eating right. As the average person probably never heard of Thiamine deficiency let alone Thiamine. Though white rice isn't inherently unhealthy, it's more neutral if anything for a healthy person. Because it just pure carbs. Though, I do understand the video essay point is why soba is important to Japan and it's simplified in a way that the average person has some form of understanding of a subject you are talking about. However, I assume your channel is heavily inspired by Johnny Harris but for food, by watching your videos, down from the storytelling to simplification of information the video. Thus, this style of video allows everyone including children to digest the info easier. Which is an advantage. However, the downside to this style of video essay content is that you would leave out a lot of info including context of some subjects that are touchy, which allows for simplification of information. So, any false info in the video may get retain and the worse thing is that they could spread false info to others.
