Soba are long and thin noodles made from a mixed flour of both wheat and buckwheat, sing between 30% to 100% of the later. Traditionally handmade and hand cut, Soba making is an art form, like so many Japanese culinary achievements. With many years of experience the Chef is able to balance the temperature of the room, the humidity in the air with just how much water and what content of buckwheat flour he will use, for the perfect taste experience.
They can be enjoyed hot, in a soup, in winter and cold with a dipping sauce called “Tsuyu” in summer. Tsuyu is made by mixing Soy Sauce, Mirin and sugar. Lowest in calories among all Japanase noodles – Soba can have as little as 113 calories – they are a great choice for a light meal. Soba come in many variations and while you don’t need to worry about the noodles, the side dishes and the sauce could include non-vegetarian ingredients.