It was our last visit to the Buckwheat Noodle Bar "Naritaya" in Niki Town, Hokkaido. To savor enough the taste of buckwheat from the field, we reserved three serves of soba noodle made from one hundred percent of buckwheat flour without wheat flour.
The owner of the soba bar also sells bottles of wine brewed by the adjacent winery. The vineyard in front of the soba bar had no grape for making ice wine.
My wife chose cold buckwheat noodle topped with deep-fried aubergine and radish pulp with perilla(Japanese herb) leaf. I chose a bowl of buckwheat noodle and hot soup made of soy sauce, dried and fermented bonito, dried kelp and something mysterious. Three or four slices of wild duck meat and grilled leek were boiled with the soup.
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