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.