The Buckwheat Profile
Good soba has a distinct earthy taste from the buckwheat flour. It should have a slightly firm, elastic bite. If the noodles are mushy or taste only of plain white flour, they have been overcooked or have a low buckwheat content. Slurp it fast.
The Chilled Snap
For zaru soba, the noodles must be shocked in ice water after boiling. This stops the cooking and gives them that refreshing cold snap. Dipping them into the savory tsuyu sauce with a bit of wasabi and spring onions is a simple, perfect ritual.
Quick answers
- Should I get it hot or cold?
- Cold soba is best for appreciating the texture and nutty flavor. Hot soba in broth is great for rainy days but the noodles soften much faster.
- Is soba gluten free?
- Not usually. Most soba noodles are a mix of buckwheat and wheat flour to help them hold their shape. Check with the restaurant if you have a strict allergy.
- What is the correct way to eat dipping soba?
- Dip only the bottom third of the noodle bunch into the sauce so you don't overwhelm the flavor of the buckwheat.