Do you know Soba? A lot of people all over the world know Yakisoba, but Soba is another kind noodle in Japan.
Basically, Soba is made from buckwheat flour. And depending on the percentage or part of buckwheat, Soba changes its name.Juwari-Soba, Nippachi-Soba, Srashina-Soba, Hikigurumi, and Hegi. All of them are unique and very tasty.
And Soba is one of the famous food as a diet food in Japan as well. Because Soba include a lot of fiber and its calory is low.
In general, there are two ways of eating Soba. Hot and Cold. I definitely recommend cold Soba, Zaru-Soba or Mori-Soba because you can enjoy the flavor and its taste clearly. We eat Zaru-Soba with dipped into Mentsuyu that made from soy source and soup stocks. If you want to add Japanese onion or Wasabi, you can also choose it. Sometimes, there are people who eat Soba together with Tempura. Their combinations are very well. And after eating Soba, you may find a small pot on the desk. There is Sobayu in the small pot. Sobayu is the hot water that cooked Soba. You can drink it like tea.
Probably, Soba is not famous in foreign countries but it is a very popular and familiar food in the countryside of Japan. Now, in Japan is the season of new buckwheat. If you visit Japan around this season, please try to eat Soba.
HI, @SarahKa
The Japanese onion is green and long onion. Maybe green onion in English. It is being used as a seasoning or spices for cold noodles. It is a bit bitter and spicy but I like to use it:-)
Yeah, the flavor is very important for a good food and drink.
I love also coffee. One of the interesting points of coffee is it changes its taste by flavor. The relationship of the human sense of taste and brain is one of the very interesting themes for all cooks:)
As always amazing post and great photos. Thank you so much for sharing. Soba is one of my favorite Japanese dish. When I was in Japan before 2 years, there was a Soba making workshop and I tried to make it. It was а memorable experience. Here are some photos.
It’s a great experience!
My friend seems to make Soba this weekend. I have done it too but I forgot because it was a long time ago.
Someday I want to learn it again
I hope a lot of foreign people to know Soba’s charm. Thank you for sharing your good experience information and photos!
@HiroyukiTakisawa besides you teach us what is soba; you get us more important information to eat and enjoy this Japanese dish such as what other ingridients can accompany the soba, preferably eating when it gets cold and you advice drinking the water where the soba was cooked. Excellent post, as always!
@HiroyukiTakisawa , your recipe seems to be delicious. Here (in Tunisia), we rarely consume buckweet, it’s used to make Crêpes (the famous french Crêpes Bretonne). You should give the tips and the tricks to make my own Buckweet Soba (as i have a deep passion to pasta). Cheers
Unfortunately, I don’t know how to the detail of making Buckwheat flour.
So I suggest. Come to Japan and try to attend a Soba making workshop like @Ivi_Ge 's post!
