Noodles - Soba, Shinshu!
These are award-winning shinshu soba from Nagano, Japan. These noodles are inaka style, so they are cut a little thicker. These ones are flat, and about 3mm ...
These are award-winning shinshu soba from Nagano, Japan. These noodles are inaka style, so they are cut a little thicker. These ones are flat, and about 3mm in width. Owing to their shape, they are highly absorbant and pick up a lot of flavor when you dip them in tsuyu dipping sauce. They also have really nice tooth and a nice earthy flavor.
These are a hard to find product and once we run out, we'll be out of them until next summer so don't miss out! If you get a chance to try these noodles, please slurp these noodles and serve them nice and cold with some tsuyu dipping sauce. Yes, you can also serve them in warm broth, but it's summer so jump on the cold noodle train!!
Shinshu refers to soba that's made in the mountainous region of Nagano. This region is an ideal growing climate for buckwheat due to its high volcanic ash soil, high altitude, and extreme differences between day and night. As such, this region has been growing and thriving on buckwheat since the Jomon era (10,000 - 300 BC) and Nagano is one of the most esteemed regions for soba noodles. To be called shinshu soba noodles, they must contain at least 40% buckwheat. (Contrary to popular (American) belief, most soba contains wheat flour. It's needed to bind the less glutenous buckwheat flour.)
Drop in a pot of boiling water (NO SALT!) 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. For cold noodles, make sure to drain the noodles and then rinse them in cold water.
340 g. 4 servings
Contains Buckwheat, wheat.
Vegan & Soy Free. Contains wheat.
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