The season of New Soba: Buckwheat flour Noodle in Japan (新そばの季節)
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.