soba

We so greatly miss our beloved Yoshi's.  For years in Chicago - and even after we moved away - the restaurant remained central to our lives.  We had dear friends there:  owners, staff, and customers.  We celebrated many things there.  We returned regularly and wish we still could.  Several years after Yoshi died, though, his wife, Nobuko, decided it was time to retire.  She moved nearby, and she seems content enjoying her post-restaurant life.  Good!

When we were in Chicago the weekend before this past one, we were invited to come over to Nobuko's and join a number of her friends, including several we knew from our times spent at the restaurant, for a noodle-making demonstration and dinner.  Thus it was that we were treated to an evening featuring Mariko Kallister.

I encourage you to read the linked Chicago Reader article - it's very interesting.  For us, though, it was just so cool.  This methodical, patient, precise approach to making something we might take for granted, especially those of us who are not Japanese and may not have the same level of appreciation for this food.  Soba are buckwheat noodles, in this case prepared freshly, cooked quickly, and served chilled with a light sipping sauce.

It's a treat to watch someone who excels at something do that thing.  It's all the more so when they welcome questions and interaction.  And then imagine it as something you can smell (the buckwheat flour had a subtle, nutty scent) and then eat as well as watch.

We're so happy we've been able to stay in touch with our Chicago friends and enjoy their company when we come to town.  And we're especially delighted that Nobuko included us in such a lovely gathering.