triumvirate(santate)
The term “freshly milled, freshly cooked, and freshly boiled soba” is one of the three requirements for delicious soba. It is best to use freshly milled buckwheat flour, cut the buckwheat with a knife and boil it immediately after it has been ground, and drain it immediately after boiling. This term implies that soba should be prepared and served in a timely manner because the aroma and flavor deteriorate quickly. In reality, however, it is better to let the “freshly beaten” dough sit for a while after cutting it with a knife so that the buckwheat flour and water can blend and the soba can be boiled to its best flavor.
