There are several ways the Japanese serve and cook soba, a nutty-tasting, brilliantly slurpable noodle made of buckwheat flour.
I was seduced, so I went back the next day, again joining the long lunch line and, again, ordering my cold soba, with a serving of tempura shrimp.
Buckwheat flour on its own is expensive, and the noodles it produces tend to be brittle.
Commercial dried soba noodles manage to retain some of that texture and much of the flavor, as long as they are not overcooked.
Once cooked and refreshed, your soba noodles can go into a cold broth, as they do in this recipe.
Persons:
soba
Locations:
Kanda