Noodles - Soba
Inaka Soba Noodles are dried buckwheat noodles, made 'inaka' (country/rural) style, and is slightly thicker cut; they're a little thinner than spaghetti. You...
Inaka Soba Noodles are dried buckwheat noodles, made 'inaka' (country/rural) style, and is slightly thicker cut; they're a little thinner than spaghetti. You can eat soba hot in broth or cold with dipping sauce. Definitely get some tsuyu to go with your soba. It's concentrated so you can dilute it for dipping sauce strength or warm broth strength. (You can also make tsuyu from scratch with dashi, shoyu, sake, mirin.) Also, togarashi is a mandatory condiment IMHO.
Contrary to popular (American) belief, most soba contains wheat flour. It's needed to bind the less glutenous buckwheat flour. The ratios between buckwheat and wheat can vary, and this Itsuki brand has higher levels of buckwheat, which gives it its nice chew.
Drop in a pot of boiling water and turn heat down to medium. Stir gently and cook for 4 minutes to add to hot soup (dashi flavored with shoyu, sake, mirin). Cook for 5 minutes to eat cold with dipping sauce.
7.05 oz, approximately three servings
Vegan & Soy Free. Contains wheat.
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