Mina-san, Have you ever tried soba before? Do you like it?

Tottemo suki desu yo.
Demo ichiban suki wa karai udon desu.

はい　山菜そばは大好きです!

食べたことがありますよ、もちろん。そばが美味しいですけど、うどんの方が好きです。
山菜そばを食べたことがありません。どんな野菜が入っていますか？

All of this talk about soba and yakisoba is making me hungry..
I’d have to say tempura soba is my favorite

soba wa atsukutte mo stumetakuttemo dochimo oishi desyou!!!minna san tabete mittan desu ka?tabete mitte kudasai!!

Ah, I finally could detect a trace of the Edina accent in Kat’s voice this lesson . . . ‘about’ at 00:38. Have you been trying to modulate your speech to improve your spoken Japanese? I’m curious if, in acquiring facility in a second language, you need to tone down the accent of your 1st language, lest it interfere too much . . . think of that scene in ‘Inglorious Basterds’ . . .

Watasiwa Apsan Nepal Cara Desu. Shoba is Looking good but I am still not lucky to test. when i am going hungry all is testy to me.

cindyさん: watashi mo soba zenbu daisuki desu!

Billyさん: No, it’s not on purpose, it’s just that I have the so-called “educated middle-class” Edinburgh accent, which is by definition not very strong. Almost everyone who went to my high school has the same accent! Contrary to popular belief, the accents you hear on “Trainspotting” are NOT the norm for a large part of society: no (or very few) professional/middle-class people from Edinburgh speak like that. Largely because of the global popularity of that film I get “You don’t -sound- Scottish” all the time … But your point about second language and accent is quite interesting - because I don’t have a very strong regional accent to begin with, I do find it easier to mimic the way other people sound; there aren’t so many vocal “habits” I have to suppress. I think Japanese is much easier than, say, French in terms of the accent you have to “put on”, though!

garden galさん: Ebi tempura soba… oishii desu ne! Ima tabetai desu! (I want to eat some now!)

sumimasen kedo …. this part of my comment wasn’t answered and i’d really like to know “yamaimo. is that part of the sansai-soba?”
@ Raymasaki … tako is generally rubbery and chewy. having said that, i must admit to having tender tako in a miso sauce. however, in all the years of eating tako, that was an exception. part of tako’s appeal is the texture and i find that the more you chew the more the flavor comes out. tako’s own taste comes forward, but also the taste of the ocean is revealed. when a spread of different sides are placed on the table, i will invariably reach for the tako, in all its chewiness!

garden gal -san
Yamaimo is not part of Sansai soba.
As Kat mentioned above, Soba with Yamaimo is usually called とろろそば.
とろろ is “grated Japanese yam”.
If you don’t like slimy substance, you really should stay away from the dish called ネバネバ—.　For example, at the soba shop we often eat lunch has ねばねばそば this has Natto, Tororo and seasonal slimy vegetable.

garden gal-san
Soba with granted Japanese yam is called “Tororo soba”.
The dish I mentioned was “Nebaneba …” Nebaneba soba has Natto, Okura, Tororo, raw egg etc, so I recommend that you stay away that dish too!

garden gal -san
Tororo or Yamaimo is like a topping. However there are some soba noodles contain Yamaimo in the dough, I recommend that you read ingredient section before you buy it.
Also, some Okonomiyaki(Japanese pancake) contain Yamaimo in the dough, so be careful. (It’s usually said on the menu when it has yamaimo in it)
Since it’s cooked, all the Yamaimoish(is there’s such a word…) texture is gone though.

ee..I don’t like soba…guess i got a rather bad experience with it..the cook doesnt expertise in japanese food..but i have also a dislike for noodles thicker than spaghetti