Autumn the harvest: Persimmon and Buckwheat Noodle 柿子和蕎麥麵

Persimmons have grown bigger and its color has changed from green to orange. After a few weeks they will become more reddish.

This still keeps a square shape.

 Persimmon leaves have turned red brilliantly. 

 From the late October and the early November,  you can enjoy buckwheat noodles (soba) made with new flour just harvested this autumn. The above serving style is called mori-soba. Noodles are put on a bamboo mat. Two spices on a small dish are sliced long green onion and wasabi. A cup of dipping sauce is under the dish.

This noodle is made by hand. A skillful artisan cut each noodle with a large knife. The flour contains fine ground-up husk. Its nutty flavor will give you a good appetite.