Average Reviews:
(More customer reviews)Experiments in Japanese cuisine will inevitably lead to soba (buckwheat) noodles. This brand is available locally, but at far greater expense. The flavor is nothing spectacular or intrusive. The texture and flexibility are the selling point. They have been used in Hiroshima-style okonomiyaki, yakisoba and stand-alone hot or cold in dipping sauce with excellent results. When properly cooked, the noodles have a wonderful texture and flexibility. It is Japanese-polite to slurp your noodles (suck them in). Regular pasta will not allow that technique, I've tried. These wrap around the chopsticks just right and slurp just fine. I like the ingredients, just wheat and buckwheat flour. The less expensive brand uses wheat with barley etc., that's regular all-purpose flour, ugh. Just a personal preference.
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Soba noodles are thin Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are roughly as thick as Italian spaghetti, and prepared in various hot and cold dishes. The most basic soba dish is zaru soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu). Buckwheat is very high in protein which has all of the amino acids essential for good health. Buckwheat protein has also been shown to reduce cholesterol levels by absorbing cholesterol in your small intestine. Buckwheat may have some value for diabetics as some studies on rats have shown that Buckwheat reduces blood glucose levels by as much as 12-19%. Buckwheat is a naturally high in dietary fiber, lecithin.
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