Back سوبا Arabic Fideus soba Catalan Soba Czech Soba Danish Soba (Teigware) German Soba Esperanto Soba (alimento) Spanish Soba Estonian Soba (janaria) Basque سوبا Persian
 Dried soba | |
| Type | Noodles |
|---|---|
| Place of origin | Japan |
| Serving temperature | Hot, cold |
| Main ingredients | Buckwheat |
Soba (そば or 蕎麦, "buckwheat") are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in.[1] It has an ashen brown color, and a slightly grainy texture.[1] The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes.
In Japan, soba noodles can be found at fast food venues to expensive specialty restaurants.[2] Dried soba noodles are sold in stores, along with men-tsuyu, or instant noodle broth, to make home preparation easy.[3]
The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining). The tradition of eating soba arose in the Edo period.
- ^ a b Naomichi 2014, p. 249
- ^ Mente, Boye Lafayette De (2007). Dining Guide to Japan: Find the Right Restaurant, Order the Right Dish, and. Tuttle Publishing. p. 70. ISBN 978-4-8053-0875-2.
- ^ Andoh, Elizabeth; Beisch, Leigh (2005). Washoku: recipes from the Japanese home kitchen. Ten Speed Press. p. 34. ISBN 978-1-58008-519-9.