Mikuni Wild Harvest
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Dried buckwheat Soba noodles, ready to be boiled for your next pasta dish!
Soba noodles are thin noodles of Japanese origin that are served either chilled with a dipping sauce or hot in a soup. Soba noodles are super versatile and span a wide range of culinary contexts, from "fast food" dishes to gracing the tables of very high-end restaurants.
Soba noodles rose in importance and popularity in Japanese cuisine during the Edo period (between 1603-1867). During this time, Soba noodles were eaten in cafe-like settings, usually served with sake, and became a social slow-food. Soba noodles were eaten to supplement diets that contained high amounts of white rice, which is low in thiamine, as buckwheat is high in thiamine, preventing diseases such as beriberi.
During the 1700s, soba noodles were delivered via bicycle couriers to wealthy daimyo. Bowls of soba noodles would be stacked and delivered, much like modern-day food delivery services.
Soba noodles are traditionally eaten at New Year's Eve in many part of Japan, and used to be given as house-warming gifts to new neighbours during a house move.
Ingredients: wheat flour, buckwheat flour, salt
Instructions: Add the noodles to boiling water and simmer for approximately 4 minutes or until tender. Stir occasionally to prevent sticking. Drain and rinse with cold water before serving.
