© Denzil Green
Soba Noodles are noodles made from buckwheat and wheat flour -- the ratio will vary by brand. Often the dominant ingredient is the wheat flour.
Water is added to the mixed flours to make a dough, then kneaded, then let rest a bit.
Then it is rolled out and cut into strips.
There are several types of soba noodles. The most esteemed ones come from Nagano, Japan.
You can buy soba noodles fresh in Japan, but they are easier to find dried.
They are eaten with chopsticks. It's customary to make a slurping noise while eating them.
There are also some pure soba noodles made wholly from buckwheat flour. They are much harder to make. In Japan, they are called "kiko uchi."
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Soba NoodlesAn Kake Soba; Cha Soba; Chikara Soba; Ebi-Ten Soba; Ebi Kakiage-Ten Soba; Hiyashi Tanuki Soba; Hiyashi Tororo Soba; Ito Soba; Iwanori Soba; Jinenjo Soba; Kake Soba; Kamo Siero Soba; Karee Soba; Mori Soba; Nama Soba; Nameko-oroshi Soba; Oroshigomaae Soba; Soba Noodles; Soba Yu; Te-Uchi Soba; Ten Zaru Soba; Tororo Soba; Toshikoshi Soba; Tsuki-Mi Soba; Wakame Soba; Yasai Kakiage-Ten Soba; Yomogi Soba; Zaru Soba
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-- Jean-Anthelme Brillat-Savarin (French food writer. 1 April 1755 - 2 February 1826)