Collection: Soba noodles

Soba noodles are a Japanese product made from buckwheat flour, consumed in Japan for centuries. Their origins date back to the Edo period (1603-1868), when they became popular thanks to their nutritional value and easy digestion.

Traditionally prepared with water and buckwheat, they can be enjoyed hot in soup or cold with soy sauce. Today, organic soba and instant versions such as those from Nissin are available. Their delicate flavor and unique texture make them a Japanese dish enjoyed in Michelin-starred restaurants and homes.

Soba are made mainly from buckwheat flour (sometimes mixed with wheat), which gives them a brown color and a slightly grainy texture. They are thin and have a subtly nutty flavor. They can be enjoyed hot in soup or cold with soy sauce.

Udon, on the other hand, are thick, chewy Japanese noodles made solely from wheat flour, water, and salt. They are often served in a bowl of hot soup, accompanied by vegetables, chicken, or tempura.

There are several types of soba noodles, which vary according to the proportion of buckwheat flour, the ingredients used, and regional specialties in Japan. Here are the main varieties:

• Ju-wari soba (100% buckwheat): Made solely with buckwheat and water, they have a more crumbly texture and an intense flavor.
• Hachi-wari soba (80% buckwheat, 20% wheat): More supple and easier to work with, they are the most common on the market.
• Cha soba: Green tea noodles with a delicate flavor and a distinctive green color.
• Inaka soba: More rustic, with a coarser grind of buckwheat flour, giving them a grainy texture.
• Sarashina soba: Thin and lighter in color, they are made from the center of the buckwheat grain, offering a mild and refined flavor.
• Towari soba: Similar to Ju-wari soba, but often served in specialized and Michelin-starred restaurants.

To properly store soba noodles after opening, protect them from moisture and heat to preserve their flavor and texture.

• Dry soba: Place them in an airtight container or carefully reseal the original package. Store them in a cool, dry place away from light.
• Fresh soba: Keep them refrigerated and consume them within a few days. If necessary, you can also freeze them to extend their shelf life.
• Cooked soba: Rinse them with cold water, drain them well, and store them in an airtight container with a little water to prevent them from sticking. They can be kept for up to 2 days in the refrigerator.

Soba noodles are the basis of many traditional Japanese dishes, enjoyed on different occasions throughout the year:

• Zaru Soba: Cold soba served on a bamboo tray with a soy sauce (tsuyu). A refreshing dish, often enjoyed in summer.
• Kake Soba: A simple hot soup with a light broth, ideal for quick meals in winter.
• Tempura Soba: Soba in soup with a crispy tempura shrimp, often enjoyed during festive meals or at restaurants.
• Kitsune Soba: Soba topped with abura-age (sweet fried tofu), popular in everyday meals in Japan.
• Tororo Soba: Served with tororo (sticky grated yam), appreciated for its digestive benefits and enjoyed year-round.
• Sansai Soba: Accompanied by mountain vegetables (sansai), a typical autumn dish from northern Japan.
• Nanban Soba: In a hot soup with chicken or duck, perfect for warming up on cold days.
• Cha Soba: Green tea noodles, often enjoyed on special occasions or in Michelin-starred restaurants.
• Toshikoshi Soba: A soba dish eaten on New Year's Eve, symbolizing longevity and renewal.

The secret lies in the ratio of water to flour in the dough.

Machine-made noodles generally contain around 40% water, while hand-stretched noodles contain approximately 50%. It is very difficult to achieve a ratio above 50%, even when working them by hand.

Water enables gluten to form in the dough, giving the noodles their elasticity and stickiness.

Furthermore, the higher the water ratio, the more quickly they will rehydrate, which significantly shortens the cooking time and thereby reduces the risk of damage caused by cooking the noodles.