|Hiyashi Soba, Nagoya, Japan|
The stall specializes in soba - thin noodles made from buckwheat. One important point here is that buckwheat, despite the name, isn't even related to wheat, and thus, does not have gluten. Gluten is the protein in wheat that gives it the ability to be structurally sound - it gives bread the spring, the pasta the chew. Thus, crafting toothsome noodles out of buckwheat is a revered skill in Japanese culture.
|Zaru soba, Nagoya, Japan|
The noodles were delicious, and shone in this simple preparation. A simple exclamation of "oishii" was enough to send our cook grinning.