From seed to soba

Some time ago I was lucky enough to be invited by Yuki* and her boy Hiro-jan to visit some friends in the mountains to celebrate life!

The celebration was at their house and pottery gallery out past Kawagoe (West of Tokyo). It was a beautiful peaceful spot with small plot farms nestled into the steep sides of the valley. The soft rain was somehow apt.

They turned on a real treat for us and some other guests with organic, home grown, home ground, home made, traditionally cooked soba noodles. Delicious! You can see the process from seed to soba in the pics below.

You can view captions, make comments and see a bigger version by clicking on the pictures.

* Yuki is the PwC Japan Sustainability team International Development Assistance Leader.

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