Collection: Soba noodles

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

Traditionally made withwater 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 popular Japanese dish in Michelin-starred restaurants and at home.

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 subtle nutty flavor. Enjoy them hot in soup or cold with soy sauce.

Udon, on the other hand, are thick, chewy Japanese noodles made 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 noodle, depending on the proportion of buckwheat flour, the ingredients used and Japan's regional specialties. Here are the main varieties:

• Ju-wari soba (100% buckwheat): Made only with buckwheat andwater, they have a crumblier texture and intense flavor.
• Hachi-wari soba (80% buckwheat, 20% wheat): Softer and easier to work with, these are the most common on the market.
• Cha soba: Green tea noodles with a delicate flavour and characteristic green color.
• Inaka soba: More rustic, with a thicker grind of buckwheat flour, giving a grainy texture.
• Sarashina soba: Thin and lighter, they are made with the heart of the buckwheat kernel, offering a sweet, refined flavour.
• Towari soba: Similar to Ju-wari soba, but often served in specialized, Michelin-starred restaurants.

To store soba noodles properly after opening, they need to be protected from moisture and heat to preserve their flavor and texture.

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

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

• Zaru Soba: Cold soba served on a bamboo tray with soy sauce (tsuyu). A refreshing dish, often enjoyed in summer.
• Kake Soba: A simple hot soup with a light broth, ideal for quick winter meals.
• Tempura Soba: Soba soup with crispy tempura shrimp, often enjoyed at festive meals or in restaurants.
• Kitsune Soba: Soba topped with abura-age (sweet fried tofu), popular in daily meals in Japan.
• Tororo Soba: Served with tororo (grated sticky yam), appreciated for their digestive benefits and eaten all 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, a symbol of 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-drawn noodles contain around 50%. It is very difficult to obtain a ratio higher than 50%, even when working with hand-drawn noodles.

Water enables the formation of gluten in the dough, which gives the noodles their elasticity and adherence.

What's more, the higher the water ratio, the faster the noodles will be rehydrated, significantly speeding up cooking time and reducing the risk of noodle damage.