Glossary - Ingredients

Soba / Buckwheat Noodles


Traditional noodles of Japanese origin

What is soba?

Soba / buckwheat noodles (そば in Japanese) are thin, dried noodles made from milled buckwheat flour. Two of the main soba dishes require first simply boiling the noodles, then either dipping them in sauce for "mori soba", or mixing them with warm broth for "kake soba".


Soba noodles using only buckwheat flour, or a mixture of buckwheat and wheat flour are available. There are a variety of different ratios for mixing with wheat flour, such as 9:1, 8:2, 5:5, and more.

Nutrition facts

Soba noodles have comparatively fewer calories than white rice, and they have a low GI with plenty of protein and fiber. These noodles contain rutin for restoring capillary vessels, vitamin B1 to increase metabolism, and vitamin B2 which helps maintain healthy skin.

How to storage: not to waste the ingredient

Dried soba noodles can be kept at room temperature. Store them in a cool, dark place.


Buckwheat can be grown and cultivated in barren landscapes, and it doesn't take long to mature enough for harvest. In Japan, it takes the role of an emergency ration in times of famine and misfortune.

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