I have always loved soba since I came to Kanto area.

Soba in the Kanto region is usually delicious.

The soba restaurant (even if it is a stand-up buckwheat noodle shop) attached to the station is also properly delicious.

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Yesterday, I enjoyed the "buckwheat noodles with gravy" that I had at a restaurant in a super public bathhouse, so I cooked it myself and served it to my wife.

Here is the recipe I used as a reference.

I kept tasting, gradually increasing the amount of ingredients in the dipping sauce, because I felt it was 'less flavorful than yesterday'.

Eventually, I lost the taste, and at some point I couldn't modify the taste.

Cooking also has a "point of no return".

(The term used to be used for brain death determination, but recently it seems to be used for global warming countermeasures, etc.)

Well, it was delicious there, and my wife loved it, so I will cook it again.

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Today's story is the one I plan to use as a preamble to my next column.