Soba noodles, which are native to Japan, are made from buckwheat flour, called soba-ko, and wheat flour, called komugi-ko. Soba noodles are thin, flavorful buckwheat noodles served in a light broth.
Although buckwheat is grown throughout Japan, the cooler the climate, the more fragrant and rich tasting the buckwheat.
For this reason, they’re generally served in colder climates.
Soba noodles are about as thick as spaghetti and served hot and cold. A simple soba dish might be noodles tossed with soy sauce alone or with thin slices of green onion, ginger pickle or cucumber.
Like many Japanese foods, soba noodles play an important cultural role. They are traditionally eaten on special ceremonial occasions, such as at the end of the year. It can easily be made at home.
It is also a custom to present soba noodles to new neighbors as a gift of welcome.
The noodles represent long life. They are also said to bring prosperity because in the past, silversmiths and goldsmiths used to pick up the scraps of metal in their workshops with soba noodle dough.
Year-crossing noodles call for soba noodles to be coiled into a soup bowl. The noodles are then topped with steamed spinach, a poached egg and slices of Japanese fish cake known as kamaboko.
A homogenous gel of ground fish muscle is the main ingredient of kamaboko. Other ingredients are sugar, starch, sweet sake, sodium glutamate and egg whites.
Last, the noodles receive a pour of dashi, the classic Japanese soup stock made from kelp and shaved bonito fish flakes. Dashi is the basic sop stock for many Japanese dishes including noodle soups.
Dried sardines or dried anchovies can be used in place of bonito. Dashi made from scratch has a subtle, refined flavor, but for home cooking ease, powdered dashi — just add water, mix and simmer — is more than acceptable.
Japanese soba noodles
