The new soba

Soba is made from ground buckwheat seeds. It is a health food but is also served at festive events. Toshikoshi soba, literally "soba that lasts the year", is widely consumed and appreciated at the end of the year.
The "new soba" is particularly popular in Japan. When harvested in autumn, buckwheat is green in colour and its aroma and appearance change very quickly. The new soba is made from this buckwheat that is still tender and very fresh. The texture of the soba is then softer and tastier.

To taste this new soba, I decide to go to Togo. Despite the difficulties of supply due to the war, the chef has managed to get some. It's good and I'm not the only one in the restaurant to say so. I am confident that the transition to the new year will be smooth. 
I have a unique method of seasoning the new soba. To enhance its flavour without overpowering gimmicks, I only put a few pinches of fleur de sel, instead of the traditional soy sauce with seaweed broth.
It was really a delight. It is very rare to be able to eat new soba in Paris, so go to Togo!