What is Japanese Soba noodles?
Soba noodles is one of the most representative Japanese dishes. Japanese soba is noodles processed from buckwheat flour.
Compared to Udon noodles, which are made primarily from wheat flour and water, soba has a completely different flavor and texture. Both are traditional noodle dishes that represent Japan and are still loved today as an essential part of our daily diet.
The Appeal of Japanese Soba Noodles
Delicious aroma and gentle flavor
One of the reasons why people want to eat soba is its delicious aroma and gentle flavor. Soba is an aromatic food with a rich natural flavor. The aroma of buckwheat that rises when soba noodles are boiled is very appetizing. In addition, the flavor of soba noodles is very gentle and goes well with other ingredients, which broadens the range of dishes.
Good firmness and chewiness
Soba has no gluten, which is found in wheat flour, and its texture is unique. Soba has a firm and chewy texture, and the more you chew, the more the aroma and flavor fill your mouth.This texture and flavor is one of the reasons why people want to eat soba. Especially during hot weather, refreshing Soba whets the appetite.
Good for your health
Soba is said to be rich in nutrients such as iron, dietary fiber, B vitamins, and potassium.
It also contains rutin, an ingredient with antioxidant properties, which can be expected to provide health benefits due to its antioxidant effects. However, since rutin is a water-soluble component, some of it leaks out into the boiling water during the boiling process. Therefore, we recommend “soba-yu” . “Soba-yu” is the water left over after soba is boiled. “Soba-yu” is not to be drunk on its own, but can be enjoyed by mixing it with extra “Men-tsuyu” (Japanese noodle soup) and adding extra condiments such as wasabi.
Japan’s Three Great Soba Noodles
“Wankosoba” from Iwate Prefecture, “Izumo soba” from Shimane Prefecture, and “Togakushi soba” from Nagano Prefecture are considered the three best soba in Japan. It is actually not clear what criteria were used to determine the three best soba in Japan, but these three are generally known as the three best soba in Japan. Each of Japan’s three major soba varieties has its own characteristics, and there are differences in taste and eating style. Let’s take a closer look at each type of soba.
“Wankosoba” from Iwate Prefecture
Wankosoba is a local dish mainly from Morioka City and Hanamaki City in Iwate Prefecture. The waiter or waitress serves you a portion of soba in your bowl. When you finish a bite, the next one is added with a shout, and the process is repeated until you are full. Putting the lid on the bowl is the signal that the meal is finished.
“Izumo soba” from Shimane Prefecture
Izumo soba is a local dish of the Izumo region of Shimane Prefecture. It is made using the “Hikigurumi” method, in which buckwheat seeds with the shells attached are ground as they are. Since the buckwheat is ground with the hull, it has a strong aroma and a flavor unique to buckwheat, and its appearance is darker and more nutritious.
“Togakushi soba” from Nagano Prefecture
Togakushi soba refers to soba produced in the Togakushi district of Shinshu (Shinshu refers to Nagano Prefecture).Shinshu is well suited for growing soba, and there are many different varieties of Shinshu soba, which is famous throughout Japan. Togakushi soba is unique in the way it is served compared to other Shinshu soba.Usually soba is boiled and then drained, but Togakushi soba is served with little or no drainage.In Togakushi soba, a bundle of soba noodles is referred to as a “bocchi.” The “bocchi-mori” presentation involves arranging five or six of these bundles on a round bamboo tray. This is the characteristic way Togakushi soba is served.
How to basic cook Japanese Soba Noodles
1．Begin by bringing a large pot of water to a boil. Once boiling, reduce the heat to a moderately high flame. Cook the soba noodles in a way that prevents them from overlapping.
＊As a guideline, use approximately 1.5 liters of water per serving.
2．Stir occasionally while boiling the soba for the designated time to ensure the noodles do not stick together.
3．Place the drained soba noodles into a bowl filled with plenty of ice water. Gently rub the noodles under running water to remove any stickiness. Ensure you drain the water thoroughly.
＊Be cautious not to wash too vigorously, as this may cause the soba to break.
＊Also, avoid washing for too long to preserve the flavor of the soba.
4．Please enjoy with your preferred dipping sauce and condiments.
＊Recommended condiments include green onions and wasabi.
