The super popular soba noodles are made from buckwheat flour, and have a light nutty flavor with a beautiful brown color. Perfect for salads or soups served cold or warm!

Buckwheat groats (which buckwheat flour is made from) surpass regular grains in nutritional content.

The groats are gluten-free, and have a high content of both protein and fiber, giving you plenty of energy for the day's tasks! ???‍♂️✅

Soba is definitely a healthier choice for all of us noodle lovers and they taste fantastic! ? They have more "all-round" bite to them than f.eks. rice noodles or egg noodles.

At Købmanden we have 6 different types of soba noodles from Japan and China, which are made from a combination of buckwheat flour, wheat flour and water.

Many people ask for 100% buckwheat noodles, but the use of wheat flour in the recipe makes the noodles stronger and gives good elasticity which is important for soba. ✌️

Here we have our beautiful soba from the brand Akagi Joshu. These noodles are produced in Hokkaido, Japan! 

They have a unique and smooth texture, making them suitable for a number of quick recipes, as well as delicious hot noodle soups like f.eks. Tanuki soba.

What you need:

Shirakiku mentsuyu sauce

Akagi Joshu soba noodles

Nori seaweed strips

Sesame seeds

Wasabi paste

Sushi ginger

Spring onions

How to make it:

1. Cook the soba noodles for approx. 3 minutes.

2. Rinse them well in cold water (remember, they should be al dente)☝️

3. Cool the noodles in water with ice cubes

4. Pour the mentsuyu sauce into a small bowl with cold water (ratio is 1:2)

5. Serve the noodles on a zaru bamboo mat. I used my good old sushi mat ?

6. Garnish with strips of nori seaweed, sesame seeds, and your choice of “sides” ?

Remember that the noodles should be eaten with chopsticks, dipping them in mentsuyu sauce. 

Bon appetit!

In Japan, soba noodles are eaten in the summer either cold with various dips and a warm cup of tea. But they can also be served hot with ingredients inspired by the season!

What you need:

• Shirakiku mentsuyu sauce
• Akagi Joshu soba noodles
• Nori seaweed strips
• Sesame seeds
• Wasabi paste
• Sushi ginger
• Spring onions

Instructions:
1. Boil the soba noodles for about 3 minutes.
2. Rinse them well in cold water (remember they should be al dente)☝️
3. Cool the noodles in water with ice cubes
4. Pour the mentsuyu sauce into a small bowl with cold water (ratio is 1:2)
5. Serve the noodles on a zaru bamboo mat. I used my trusty old sushi mat ?
6. Garnish with nori seaweed strips, sesame seeds and your choice of “sides” ?

Remember that the noodles should be eaten with chopsticks by dipping them into the mentsuyu sauce. 

Enjoy your meal!