Soba

Soba is one of the most beloved noodles in Japan and all over the world. In many places, it is seen as a symbol for good luck, prosperity, and longevity. But what is the process that goes into making a soba dish? How does soba travel from field to dinner plate? In this blog post, we’ll discuss the science and processes behind each step of the soba journey.

To begin with, let's talk about the ingredients responsible for making soba. Soba noodles are made from buckwheat, a plant that is cultivated in many regions in Japan during the summer months. Buckwheat is a gluten-free grain, however soba noodles contain wheat flour which contains gluten to give the noodles their structure during cooking. Though there are many varieties of buckwheat, according to the Japanese Ministry of Agriculture, Forestry, and Fisheries, 90% of the buckwheat used in soba production comes from Hokkaido.

Once the buckwheat is harvested, it is milled and sifted to remove any impurities. The buckwheat is then ground into a type of flour called kinako, which is the main ingredient used to make soba noodles. Kinako is combined with wheat flour, salt, and water, creating a dough that is kneaded and rolled out until it is thin enough for cutting. This thin sheet of dough is then cut into thin and even strips, which are then left to dry. The strips of dough need to be left to dry in order for the noodles to keep their shape and texture when cooked. This process can take anywhere from two to three days depending on the weather conditions and the desired texture of the noodles.

Once the soba has been dried, it is packaged and sent to stores, restaurants, and customers. Soba noodles arrive at these places already cooked and then later re-heated as needed. This is so that the noodles maintain their texture and taste throughout the distribution process.

When ready for consumption, soba noodles can be enjoyed hot or cold. They are often served in a broth called dashi made by simmering small fish, seaweed, and other ingredients. This soup, along with the noodles and some condiments like green onions, wasabi, and ginger, creates the traditional Japanese broth.

If the soba noodles are enjoyed cold, they are first boiled in a pot of salty water until they are half cooked, meaning that they are still firm when pressed against the side of the pot. This allows the noodles to maintain their chewiness and be less sticky when served. After they have been boiled, they are transferred to a pot of cool water to stop the cooking process. They are then seasoned with a dipping sauce made from mirin, soy sauce, and a few other ingredients like sugar, vinegar, and dried bonito flakes. Once the flavors have been combined and the sauce has been strained, it is transferred to a cup for dipping.

Soba noodles can also be enjoyed hot. To do this, once boiled, the noodles are put into a pot of dashi, which can be made from kombu, bonito flakes, and other mushrooms and flavorings. This soup is slowly simmered until all the ingredients are cooked through. Any remaining condiments like green onions, wasabi, and ginger can be added to the soup before it is served.

No matter if you enjoy your soba hot or cold, it travels from field to dinner plate within a matter of days. This journey is accelerated thanks to the efficient production techniques employed in Japan. From careful drying techniques to the use of specific types of buckwheat, the processes used to manufacture soba noodles ensures that this beloved dish is consistently delicious every time you try it.