Japanese Food Tips

Soba (buckwheat noodles) is a typical Japanese noodle dish. The noodles are made from buckwheat flour, which has been ground from buckwheat seeds. Soba is a low-calorie, low-sugar food, rich in protein, and contains rutin, which is said to promote blood circulation and reduce high blood pressure. To make soba, buckwheat flour and water are kneaded together, the resulting dough is stretched and cut into thin, even strips, which are then boiled. It is sometimes made with 100% buckwheat flour, but since it is difficult to stretch, wheat flour or other binders are often added. However, soba with more than 80% buckwheat flour is considered tasty. Making soba from buckwheat flour and water is quite difficult for amateurs. In fact, to make it easy to eat soba at home, dried, fresh, already boiled, or frozen soba is sold. Boiled soba is usually eaten dipped in soy sauce-based sauce or in soy sauce broth. In Japan, this dish is eaten all year round, but it is customary to eat soba on New Year's Eve for good luck. In Japan, there are many soba specialty restaurants, so if you are interested, please try them. We have a recipe using dried buckwheat noodles on our website, so if you are interested, please give it a try.