Soba
By: Michael Natkin

About

Soba is a Japanese noodle made from buckwheat flour. Similar in thickness to spaghetti, it is commonly served hot in a broth, cold with a dipping sauce, or mixed in a stirfry.

Information
Other names: buckwheat noodle, Soba Noodles
Translations: Σόμπα, سوبا, そば, 소바, סובה, Соба, Соба, 荞麦面, Соба, SOBA


Physical Description

Colors: light brown or gray, green (green tea flavored), pink (ume flavored)


Tasting Notes
Flavors: earthy, nutty, well-rounded
Mouthfeel: Springy, Slightly chewy
Food complements: Dashi, Teriyaki, Soy sauce, Ginger, Shiitake mushrooms, Cucumber, Braised eggplant, Tofu, Vegetables, Seafood, Miso, Ginger, Sesame seeds, Soy sauce, Mirin, Nori, Edamame, Chili oil, Rice vinegar, Garlic, Wasabi, Green onion, Fishcake, Radish, Natto, Broccoli, Tuna, Salmon, Shellfish
Wine complements: Sake
Beverage complements: Japanese beer, Green tea, Oolong tea, Genmaicha tea, Ginger lemonade
Substitutes: Udon, Chow mein, Ramen noodles, Whole grain spaghetti, Rice pasta


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: If possible, look for 100% buckwheat soba (such as Eden brand). Lower-quality noodles are blended with wheat flour.
Buying: Dried soba is commonly available in most Asian grocery stores; the noodles come packaged in several bundles.


Preparation and Use
To prepare dried soba, simply boil in water until the noodles are cooked, according to your preference.


Conserving and Storing
Store in a dry location such as the pantry