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These soba noodles are crafted using wheat and buckwheat flour from the Gunma prefecture. Springy and slightly nutty, you can incorporate these buckwheat noodles into any soba recipe: cold soba, zaru soba, soba noodle soup, yakisoba, sesame soba noodles, and even salads. The noodles are portioned into three bundles for easy meal prep.
Learn more about soba on the Bokksu Market blog.
Common Allergens: Wheat.
Soba noodles are light brown in color and have a somewhat nutty flavor and chewy texture. Soba’s unique taste comes from the fact that it is made from buckwheat rather than wheat. Buckwheat comes from a flowering plant that is related to rhubarb while wheat comes from a cereal that is considered a grass. Soba is a good source of fiber, calcium, protein, carbs, and other nutrients. Best yet, soba is gluten free, so it can be enjoyed by those who don’t tolerate wheat.
Soba can be eaten hot in a soup like ramen. Due to its more distinctive taste, there are usually fewer ingredients placed on top of soba noodles compared to ramen or udon. Just a few pieces of crispy tempura pieces, slices of fish cake, a smattering of scallions, and a deep dashi broth is enough to make a delicious hot noodle dish.
Soba noodles are also eaten cold with a dipping sauce. On a hot day, cold soba is one of the go-to dishes for Japanese people. Trust us, nothing satisfies more on a hot day than cold Japanese noodles. It is usually presented on a simple woven bamboo tray with a few garnishes and the all-important sauce.
