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  • I think this may be the only place in town that does fresh, handmade soba. They grind the buckwheat on the day of and they're only there on Tuesdays at Ichikiri on Bloor from 5:00 to 8:30. They used to do it every Sunday at Hiro Sushi but that changed a long while back. There are several styles of soba including one with freshly made tofu or snow crab. The soba itself is typically done with a ratio of 80/20 buckwheat to wheat but they will do 100% buckwheat (which actually takes a lot of skill to do due to not having any wheat to help it stay together) if you ask. Commercial soba bought on store shelves only requires a minimum buckwheat proportion of 30% to be legally called soba and often are at ratios of 30/70. The difference between the two is worlds apart and far tastier in this rendition. The price ranges from about 13-21 dollars and includes a small app, the bowl of soba itself, followed by a drink of sobayu (the water it was boiled in) mixed with tsuyu (the dipping sauce that was in the bowl of soba) and a dessert.
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