Food & Wineのインスタグラム(foodandwine) - 4月9日 23時56分

In the pantheon of imported noodle traditions explored in American kitchens, one strand is still waiting its turn: soba. The Japanese buckwheat noodle—at once coarse and silky, with a flavor whose exquisite subtlety is exactly the point—is notoriously hard to perfect. But at @kamonegiseattle, 2019 Best New Chef @somamutsuko has done exactly that. Soma, who first learned the art of soba from her grandmother, started staging pop-ups in Seattle to see if American diners would take to the noodle. Reader, they did. Tap the link in our bio to meet her and the rest of this year’s class of #FWBNC. 📷: @ramonarosales

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