The pinnacle of Japanese buckwheat noodles: handmade soba made with flour from grains grown exclusively in Hokkaido. No salt, no wheat... And therefore no gluten. Good news? Not for the people who make these noodles. Because without this protein, it is difficult to obtain a dough that is elastic enough to be kneaded and cut into long strands without falling apart. Difficult, but not impossible. It just takes time and effort.
Usage:
After 5 minutes of cooking in boiling water, turn off the heat and let the noodles sit in the water for another minute. Drain and rinse.
These soba can be enjoyed cold with tsuyu sauce (zaru soba) or in a hot broth (kake soba) or even accompanied by their cooking water, according to the very traditional soba yu recipe. That said, nothing prevents you from doing absolutely anything you want with them.
Storage :
Keep away from heat and humidity.
I
Ingredients :
Buckwheat.
Shelf life :
24 months.
