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Dried soba noodles
Containing high-grade protein and vitamins
B1 and B2, these thin, tan noodles
may be
eaten hot or chilled. Made from a combination
of buckwheat and wheat flours, which
vary
by product, the best are said to be
those
with a 4:1 ratio, respectively. Although
fresh soba noodles are readily available
in Japan, the dried noodles are more
common
overseas because they keep indefinitely.
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