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A Different Kind of Soba at Sarashina Horii | The New Yorker
"My first experience with soba, the thin Japanese noodle made from buckwheat, was at Honmura An, a temple of Zen elegance in SoHo that, starting in 1991, made its noodles by hand, on the premises, for sixteen years. It was also the first time I had sea urchin, and Honmura An’s soba with uni remains one of the formative meals of my life." - Shauna Lyon
