【Bangkok-Thonglor】Why We Insist on 100% Buckwheat Soba──The "Most Difficult Path" Chosen by Craftsmen
【Bangkok-Thonglor】Why We Insist on 100% Buckwheat Soba──The "Most Difficult Path" Chosen by Craftsmen
【Notice】 This article has been translated into other languages using AI technology (such as Claude). We kindly ask for your understanding regarding any potential inaccuracies in some expressions.
In a quiet alley slightly away from the hustle and bustle of Thonglor, you'll find "Juwari Soba NOJIAN" (100% Buckwheat Soba NOJIAN).
In our previous article, we discussed the importance of "time to quietly face a bowl of soba." This time, we'll share why we insist on "juwari soba (100% buckwheat flour) without any binding agents," along with the story behind our commitment.
100% Buckwheat Soba is a "Living Thing" That Shows a Different Face Every Morning
Juwari soba uses no "binding agents" such as wheat flour. We use only buckwheat flour and water.
Because of this simplicity, it directly responds to environmental changes.
Humid mornings during the rainy season
Days when temperatures surge during the dry season
Slight variations in buckwheat flour condition
Even with the same measurements and the same process, the soba won't be the same as yesterday.
"Every morning, producing one perfect sound from an instrument in different condition"
Making juwari soba is exactly like this tuning work.
To be honest, choosing this path in Bangkok's hot and humid climate may not be the "correct answer" in terms of business efficiency.
Why It Must Still Be "100% Buckwheat"
The reason we continue making juwari soba, even disregarding efficiency:
It's because the aroma and aftertaste are overwhelmingly different.
The rich aroma of pure buckwheat flour that tickles your nose.
The sweetness of the earth that spreads as you chew.
The aftertaste that remains quietly but certainly after passing through your throat.
This is a realm that soba with binding agents can never reach.
It's not a flashy taste. But it's "a taste that makes you want to eat it again without realizing."
What we aim for is a bowl that quietly stays in our customers' memories.
Never Compromising Japanese Standards in Bangkok
When serving Japanese food abroad, we often receive this advice:
"Why don't you arrange it for local tastes?"
However, NOJIAN deliberately chose the path of not lowering the standard of "the best bowl you'd eat in Japan."
Carefully Selected Ingredients
We use only high-quality buckwheat flour shipped directly from Japan.
Obsession with Freshness
Our craftsmen prepare only the amount needed for that day.
"Can we be proud of this bowl?"
This self-questioning is what supports NOJIAN's reputation.
What Lies Ahead by Continuously Choosing the "Difficult Way"
Juwari soba is by no means efficient.
Daily fine-tuning, adjusting water by grams, deciding to rest the dough by seconds......
It's built on the accumulation of these "difficult things."
No flashy presentation, no lengthy explanations.
What's in front of you is just a bowl of soba.
The reason we continue choosing the "difficult way" is just one.
Because we want to protect the moment when customers quietly feel "I'm glad I came here."
Aiming for a taste that people remember in casual moments of daily life.
Today, NOJIAN continues to repeat the most difficult challenge as if it were ordinary.
Juwari Soba NOJIAN
📍 Thonglor, Bangkok
🍜 100% buckwheat flour, no binding agents
100% Buckwheat Soba Nojian (Google Maps) here
のじ庵(Nijian)は、バンコク・トンローにある本格十割そばと一品料理のお店です。
山形産有名そば品種をタイ・チェンライで自家栽培・収穫し、つなぎを一切使わない健康的な十割そばを提供しています。
