We are constantly fascinated and intrigued by what chefs and food entrepreneurs are creating out of the constantly pivoting circumstances they’ve been dealt and always excited to support what’s next.
One such lady is Yoko of Losnooyado - hand making terrific Soba Noodles & delightful Wagashi in her small N. Hollywood home. After seeing the pretty photos we had to seek her out!
Soba Noodle Kit
The noodles made with 80% buckwheat flour, are simple to prepare (90 sec boil, rinse, ice bath, strain) and have a delicious nuttiness, a wet, silky mouthfeel and perfect chew. I think I could’ve rinsed off the starch a tad more but that’s a quibble. They’re sooo good. 
Tsuyu (dipping sauce) w/Lemon & Lime
Slices of Sudachi (citrus fruit) are recommended in the Tsuyu - since I haven’t had Sudachi and don’t know if they taste more like lime or lemon I used both. It was wonderful! The sauce is salty, sweet, tangy w/a touch of smokiness from the Katsuobushi (bonito flakes) - a melange of umaminess! 
Because hubs cannot live on soba noodles alone and Yoko-san lives close to Epicurus we picked up steak…
Wagyu Ribeye (said “Australian w/Japanese genetics”), dry rub of Togarashi, Smoked Maldon Salt, Onion & Garlic Powders, pan sauce of Tsuyu & Truffle Honey
Fukucho “Moon on the Water” Junmai Ginjo
Another lovely sake and from Miho Imada, one of my favorites. My friend calls it “lady sake” - aromatic, vibrant, but soft, clean w/hints of citrus, drinks like a chablis.
Nerikiri Wagashi & Sencha Green Tea
At first Yoko-san included these delicately crafted confections as a complimentary treat with a purchase of the noodles. But there was such a demand she was convinced to start selling them. The texture of the shells are like a lighter, less glutinous mochi, reminiscent of marzipan w/a lightly sweet bean paste filling, perfect with green tea.
Everything is made thoughtfully with love. 
