Although soba noodles can be made exclusively with buckwheat flour and water, it is more common for them to include wheat flour and occasionally salt.
Legend has it that Zen Buddhist monks, prior to embarking on prolonged meditation and fasting, traditionally ingested a mixture of buckwheat flour and water shaped into a ball. The technique for making soba noodles was brought to Kyoto from China in the 13th century by a monk named Shoichi-Kokushi.
With an increase in the number of Zen Buddhist temples and a rising demand for buckwheat noodles, the 16th century witnessed temples transitioning into confectionery shops.
Buckwheat possesses a substantial mineral and antioxidant content, resulting in various health benefits, including improved blood sugar regulation. In comparison to rice, buckwheat contains higher levels of protein and essential amino acids like lysine and arginine (critical for children). Furthermore, being gluten-free makes buckwheat a safe dietary option for individuals with gluten allergies or celiac disease.
Buckwheat for soba noodles
