Soba noodles

Buckwheat flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. Buckwheat is not a cereal grain but it is actually a fruit seed that is related to rhubarb and sorrel. It is packed with nutrients and has a nice nutty flavor.

Soba noodles, which are native to Japan, are made from buckwheat flour, called soba-ko, and wheat flour, called komugi-ko. Soba noodles are about as thick as spaghetti and are often served cold or at room temperature to highlight their earthy flavor. A simple soba dish might be noodles tossed with soy sauce alone or with thin slices of green onion, ginger pickle or cucumber.

Like pasta, soba noodles are available in dried form in supermarkets, but they taste best if freshly made by hand from buckwheat flour and water. The traditional Tokyo-style soba noodles have a ratio of 8 parts buckwheat to 2 parts wheat flour.

Soba cuisine has enjoyed widespread popularity for over 400 years in Japan. . Soba has light and sweet taste, energy-giving and well-balanced nutrition. !ese reasons make soba as a perfect food for any season in Japan.
Soba noodles