Soba
Japanese buckwheat noodles — nutty and earthy, eaten cold with a dipping sauce or hot in broth.
nutty · earthy
Kinds
- Juwari
- All buckwheat: fragile, and the most flavour.
- Nihachi
- Eight parts buckwheat to two of wheat — the classic balance, easier to handle.
- Supermarket soba
- Often more wheat than buckwheat. Check the label if avoiding gluten.
Knowing it
- Where to buy
- Japanese grocers.
- Worth knowing
- After boiling, rinse under cold water, rubbing the noodles to wash off the surface starch.