Eden Selected, 100% Whole Buckwheat Pasta, 8-Ounce Bags (Pack of 12) Review

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(More customer reviews)Originally, I felt the same way the other reviewer did about these, but then my boyfriend told me to add about a tablespoon of oil to the water (maybe a little more) as they were cooking and they weren't all clumpy and sticky anymore. They work great for me as I can't eat gluten and brown rice pasta seems to raise my blood sugar more than I'd like. The corn in quinoa pasta is out for me too! Allergies. This is a perfect alternative so I'd highly recommend it. It tastes good in stir fries and with tomato sauce!
Update: Oddly, I did the oil thing and they still got clumpy this past time. We discovered if you rinse them with water while they are in the strainer, as soon as you take them out of the pot, they separate and are perfectly normal again. Hope this helps!

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Eden 100% Buckwheat Soba is a rich and warming food, made in Japan using ancient, traditional methods. It is a delicious and convenient way to enjoy the flavor and exceptional health benefit of buckwheat. Soba is Japanese for buckwheat. In Japan, 100 Percent Buckwheat Soba is called 'kiko uchi' meaning 'pure soba'. Whole buckwheat is small batch stone ground into flour then added to a slow moving mixer with pure water to form dough that ensures the best texture and flavor. A series of rollers gradually presses the dough into thin sheets. Another roller cuts the sheets of dough into long strands that are hung on poles in a drying room with fans and allowed to dry for about 40 hours. The noodles are hand cut to length and allowed to finish air drying before packaging. Buckwheat's protein is superior to that of many cereal grains, providing all amino acids including the essential ones. Buckwheat is Nature's best source of rutin, a beneficial vitamin C complex flavonoid. Cooked soba is delicious wrapped in toasted nori to make noodle sushi.

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Hakubaku Organic Soba, Authentic Japanese Buckwheat Noodles, (no salt added) 9.5-Ounce Boxes (Pack of 8) Review

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(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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